In a skillet over medium heat, begin to brown the ground beef (or turkey or bison). Using a spatula, break the meat into small bite-sized pieces as it cooks. Cook for 8-10 minutes or until it's cooked through.

While the meat is browning, cook the noodles according to the directiosn on the box. Usually, the cooking time for spiral gluten-free noodles is between 10-12 minutes. Once cooked, drain the noodles in the sink with a colander.

While the noodles are boiling, cook the cream of mushroom soup. In a small saucepan over medium heat, whisk together the beef broth, avocado oil, coconut cream, arrowroot powder, sea salt, black ground pepper, onion powder, and garlic powder. Bring this mixture to a boil then reduce the heat to low and stirring constantly, simmer for 2-4 minutes while sauce thickens. Remove from the heat and add the chopped mushrooms. Stir into the cream and let sit for 1-2 minutes.

Once the ground beef is done cooking, add the cooked and drained noodles and the homemade cream of mushroom soup. Stir together and let cook over medium-low heat for 5 minutes. Remove from the heat and serve.