In a deep skillet over medium heat, add 1 pound of 90% lean ground beef. Cook while breaking it apart with a spatula for about 6-8 minutes, or until nicely browned and no longer pink. Drain any excess fat.

Pour in 2 cups of beef broth into the skillet with the browned meat. Increase the heat to high and wait for the mixture to come to a rolling boil, about 2-3 minutes.

Stir in 8 ounces of whole wheat pasta, reduce the heat to medium-low, and cover the skillet. Allow the pasta to cook for 8-10 minutes, stirring occasionally until it reaches al dente texture.

Reduce the heat to low and mix in 1 cup of shredded sharp cheddar cheese and ½ cup of plain Greek yogurt. Stir gently until the cheese melts into a creamy sauce.

Add in 1 teaspoon each of onion powder, garlic powder, smoked paprika, and a pinch of black pepper. Stir to ensure even distribution and adjust seasoning if desired.

If the sauce feels too thick, gradually mix in an additional splash of beef broth to achieve your preferred consistency.

Spoon the high-protein Hamburger Helper into bowls, garnishing with additional cheese or fresh herbs if desired. Serve warm with a side salad or steamed veggies.