Heat 1 tbsp of butter in a large skillet over medium-low heat.
Add diced onion and stir for 5-6 minutes until softened.
Add in the minced garlic and stir for one minute, until fragrant.
Add the sliced mushrooms and stir for 3 minutes to soften.
Add minced meat and let it cook, stirring occasionally, about 5-10 minutes. The beef does not need to be all the way done at this point because it will continue to cook, but you want it mostly browned through.
Once the meat is pale brown, add the heavy cream, Worcestershire sauce, salt and pepper. Stir to combine and reduce heat to low.
Let it simmer for 8-10 minutes to infuse flavors. In the meantime, cook the pasta following its manufacturer's instructions.
Mix one tbsp of cornstarch with 1 tbsp of water and pour it in. Stir over heat until it thickens. Repeat with an extra tbsp of cornstarch to reach the desired consistency.
Incorporate cooked pasta into the skillet and serve warm.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through.