Preheat your oven to 350°F (175°C) and coat your casserole dish with non-stick spray.

In a large pot, bring salted water to a boil and cook the whole wheat elbow noodles until very al dente (6-7 minutes). Drain and toss with olive oil.

Warm 2½ tablespoons of olive oil in a large skillet over medium heat. Add chopped carrots, diced onion, and green bell pepper, seasoning with salt and pepper. Sauté for about 10 minutes.

Stir in minced garlic, hot sauce, smoked paprika, and ground cumin. Cook for about 30 seconds.

Increase heat to medium-high and add the lean ground beef. Cook until browned (about 6 minutes). Drain excess fat if necessary.

Pour in the low sodium beef broth and the no salt added tomato sauce. Simmer for about 3 minutes.

Remove from heat and fold in the drained pasta, Greek yogurt, and ¾ cup of sharp cheddar cheese. Stir until combined.

Transfer to the baking dish, top with remaining cheese, panko breadcrumbs, and half of the chopped green onions. Bake for 15 minutes.

Switch to broil and cook for an additional 2-3 minutes until panko is golden brown.

Let the casserole rest for 5 minutes before garnishing with remaining green onions.