Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish to prevent sticking.

In a large pot, bring salted water to a rolling boil, then add the egg pasta. Cook until just al dente, about 6-8 minutes, then drain and set aside.

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the diced onion and sauté for 5-7 minutes until translucent and fragrant.

Increase heat to medium-high and add 1 pound of ground beef. Cook for 6-8 minutes until browned, breaking it apart with a spatula. Drain excess fat.

In a separate bowl, whisk together 1 can each of tomato soup and mushroom soup, 1 cup of evaporated milk, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of garlic powder until smooth.

Add the soup mixture to the skillet of browned beef and onions, stirring thoroughly to coat everything. Fold in the cooked pasta gently.

Transfer the mix into the prepared baking dish and spread evenly. Bake uncovered for 15 minutes.

Remove from the oven and sprinkle a layer of pepper jack cheese on top. Return to oven for an additional 5 minutes, until cheese is melted and bubbly.

Cool for 2-3 minutes before serving. Garnish with fresh sliced green onions.