Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the beef slices and cook until browned. Remove the beef from the skillet and set aside.

In the same skillet, add the chopped onions and cook until translucent.

Add the sliced mushrooms and cook until they are browned and have released their moisture.

Stir in the minced garlic and cook for another minute.

Return the beef to the skillet and add the beef broth and heavy cream. Stir to combine and bring to a simmer.

Add the cooked pasta to the skillet and toss to coat in the sauce.

Season with salt and pepper to taste. Cook for a few more minutes until the pasta is heated through and the sauce has thickened slightly.

Serve hot.