Begin by bringing a large pot of salted water to a boil. Add 10 oz of linguine and cook according to the package instructions until al dente, usually about 8-10 minutes. When done, drain the noodles in a colander and set them aside.

In a large skillet over medium heat, add 1 lb of ground beef. Cook it for about 5-7 minutes, breaking it apart with a spatula until it's browned and no longer pink. Once thoroughly cooked, drain the excess fat from the skillet.

Next, add 5 cloves of minced garlic to the skillet with the browned beef. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and slightly golden.

Stir in 1/3 cup of brown sugar, 1/4 cup of beef broth, and 1/3 cup of soy sauce, along with 3 tablespoons of hoisin sauce, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of ground black pepper. Mix everything well and let it simmer on low heat for about 2-3 minutes.

Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Gradually add this mixture to the skillet while stirring continuously. Cook for another 2-3 minutes, or until the sauce thickens.

Once the sauce is thickened, toss in the cooked linguine, mixing thoroughly until every strand is well-coated in the sauce. Let it cook together for about 1-2 minutes.

Finally, remove the skillet from heat and garnish your Mongolian Ground Beef Noodles with 4 sliced green onions. Serve the dish hot.