1. 1. Preheat the oven to 375°F (190°C).

2. 2. Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.

3. 3. In a large skillet, cook the beef tenderloin steaks and boneless skinless chicken until browned. Remove from skillet and set aside.

4. 4. In the same skillet, sauté the mushrooms, brussels sprouts, and crushed garlic until tender.

5. 5. Add the cooked pasta to the skillet with the vegetables and mix well.

6. 6. In a separate saucepan, combine 2% low-fat milk and all-purpose flour to make a creamy sauce. Pour the sauce over the pasta mixture and stir to combine.

7. 7. Transfer the pasta mixture to a baking dish and sprinkle bisquick on top for a crispy crust.

8. 8. Bake in the preheated oven for 25-30 minutes or until golden brown and bubbly.

9. 9. Serve hot and enjoy!