In a large pot of salted water, cook cavatappi noodles al dente according to package instructions (about 9 minutes). Drain noodles when done; set aside.

In a large skillet over medium heat, melt 2 tablespoons of butter with 0.5 teaspoon of kosher salt. Add the sliced mushrooms and cook for 8-10 minutes, or until tender and slightly browned. Use a slotted spoon to transfer the mushrooms to a small bowl. Tent to keep warm.

To the same skillet, add the diced yellow onion and minced garlic. Cook for 3-5 minutes, or until the onions are softened.

Add the ground beef, Worcestershire sauce, seasoned salt, and hamburger seasoning to the skillet. Cook for 8-10 minutes, or until the ground beef is no longer pink. Drain any excess grease.

Stir the cooked mushrooms into the ground beef mixture. Remove from heat and set aside.

In a saucepan over medium heat, melt 0.5 cup of butter. Add the flour and whisk constantly for 1-2 minutes, or until slightly browned.

Remove from heat and gradually pour in the milk, whisking constantly. Return the pan to the heat and whisk for another 3-5 minutes, or until the mixture has thickened.

Add the 2 teaspoons of kosher salt and 0.5 teaspoon of garlic powder. Stir to combine. Again, remove from heat. Add the shredded Swiss and mozzarella cheeses, stirring to melt.

To the large pot of cooked noodles, add the ground beef and mushroom mixture. Stir to combine. Pour the cheese sauce over the pasta and stir to combine. Season with salt and pepper to taste. Serve immediately.