Preheat your oven to 375 degrees Fahrenheit.

Bring a large pot of salted water to a boil and cook the pasta according to package directions, stopping two minutes early. Drain and set aside.

In a large skillet over medium-high heat, add the ground beef and diced onions. Brown the meat thoroughly and break it into small crumbles.

Once the meat is brown and the onions are translucent, drain any excess grease. Add minced garlic and cook for one more minute.

Stir in ketchup, yellow mustard, Worcestershire sauce, and beef broth. Season with salt and black pepper.

Combine the cooked pasta and meat mixture in a large mixing bowl or directly in a 9x13 baking dish. Fold in two cups of shredded cheddar cheese and half of the diced pickles.

Smooth the top and sprinkle the remaining cup of cheese over the casserole. Bake for 20 to 25 minutes until bubbly and slightly golden.

Let it rest for five minutes, garnish with remaining pickles, and serve hot.