Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or non-stick spray.

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

Heat a skillet over medium heat, add butter, and sauté diced onions until soft and translucent, about 5-7 minutes.

Increase heat to medium-high, add ground beef, and cook for 8-10 minutes until browned. Drain excess fat.

In a mixing bowl, whisk together the tomato soup, mushroom soup, evaporated milk, Worcestershire sauce, and garlic powder until smooth.

Combine the sauce with the browned beef and onions, then fold in the cooked pasta.

Spread the mixture in the greased baking dish and bake for 15 minutes.

Remove from oven, add pepper jack cheese on top, and bake for an additional 5 minutes until cheese is melted.

Let it rest for a couple of minutes, garnish with green onions, and serve.