Bring a large pot of salted water to a rolling boil. Add the rotini noodles and cook for about 8-10 minutes until al dente. Drain the noodles and set aside.

While the pasta cooks, gather your vegetables and sauce ingredients. Dice the garlic, onion, and green bell pepper. Mix together the milk, shredded smoked gouda, vegetable broth, and seasonings in a separate bowl.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced garlic, onion, and bell pepper, sautéing for about 3 minutes until they soften.

Add the lean ground beef to the skillet with the sautéed vegetables. Cook for about 4-5 minutes until browned throughout.

Pour the prepared sauce mixture over the browned beef. Stir gently, cover, and let it simmer for about 4 minutes until the sauce thickens slightly.

Add the cooked rotini noodles to the skillet. Stir everything together until the pasta is well-coated in the creamy beef sauce.

Serve hot, garnished with red pepper flakes if desired.