Preheat a dutch oven or large heavy bottomed saucepan over medium-low heat. Heat the olive oil and then add the onions, bell pepper, and garlic to the saucepan. Sweat until slightly softened, about 5 minutes.

Crank the heat under the pan to medium and add the beef and chili powder. Break up and brown the beef, about 5-7 minutes.

Add in tomato paste, and stir to coat the beef.  Cook until the color of the tomato paste darkens slightly, about 2-3 minutes.

Pour the grated zucchini and short noodles. Toss to coat in the vegetables.

Add in the chopped tomatoes,worcestershire sauce, broth, and milk. Season with salt and pepper and bring to a gentle simmer. Simmer the pasta, stirring often, until the noodles are cooked through, about 8-9 minutes. Once it’s done simmering, taste the sauce and adjust the salt and pepper levels as needed.

Take off the heat and stir in the shredded cheddar cheese if you’re opting to use it. Once the cheese has melted, divide into bowls and enjoy right away!