Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and cooked through, about 6-8 minutes. Drain any excess fat.

Pour in the beef broth and bring to a simmer. Let it cook for about 5 minutes to reduce slightly.

Lower the heat and stir in the Greek yogurt and Parmesan cheese until well combined and creamy.

Add the cooked pasta to the skillet and toss to coat in the sauce. Stir in the Italian seasoning and season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.