Cook beef in non-stick skillet at medium-high heat until browned, stirring often. Remove beef:reduce heat to medium. Add onion and mushrooms;cook for 3 minutes. Stir into beef. Combine broth and soup in skillet: bring to a boil. Add fusilli. Cook at gentle boil until fusilli is just tender al dente, stirring often. Stir in worcestershire sauce and pepper. Simmer for 3 minutes. Return beef mixture to skillet, stir in sour cream and heat through.
