"This wonderful dish was assembled 'on the fly' when I decided I wanted an Italian lunch. Garnish with a sprinkle of your favorite pasta cheese and enjoy! You can substitute chicken or even tofu for the beef if you like."
Place beef and green onion in a large skillet over medium heat. Season with garlic powder and Old Bay seasoning. Cook, stirring, until browned. Stir in cream of potato soup, milk, and butter. Bring to a boil, stirring constantly; simmer for 15 minutes. If the sauce appears too soupy, whisk in flour to thicken.
Meanwhile, bring a large pot of lightly salted water to boil. Add olive oil and pasta, and cook until al dente, about 8 to 10 minutes. Drain.
To serve, place fettuccine on plates and ladle sauce over the top.