Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.

In a large skillet over medium-high heat, melt the butter. Add the ground beef and diced onion.

Cook until the beef is fully browned and the onions are translucent, breaking the meat into small crumbles. Drain any excess rendered fat.

Add the minced garlic, smoked paprika, salt, and pepper to the skillet. Sauté for 60 seconds until fragrant.

Pour in the heavy cream, beef broth, and yellow mustard. Stir to combine and bring to a light simmer over medium heat.

Reduce heat to low. Gradually whisk in the shredded cheddar and Parmesan cheeses until the sauce is smooth and thickened.

Fold the cooked pasta and diced dill pickles into the cheese sauce until evenly coated.

Garnish with sliced green onions and serve immediately.