In a skillet over medium-high heat, brown the ground beef and season with the salt. When the meat is about halfway cooked, add the onions and continue to cook until the meat is completely browned and caramelized and the onions are translucent, 5 to 7 minutes.
Stir in the garlic, chili powder, and noodles and cook for another minute. Add the stock and cook for 3 to 4 minutes, or until the stock is reduced to about ⅓ cup.
Reduce the heat to low and stir in the cheddar and Parmesan cheeses. Continue to cook, stirring, for 1 to 2 minutes, or until the mixture thickens slightly. Serve immediately.
Emilie's tip: feel free to use your favorite pasta alternative in place of the shirataki noodles in this hearty dish. Hearts of palm "pasta," leftover spaghetti squash, or zucchini noodles would all work well in this dish.