Heat (or melt) your fat in a large skillet, over medium heat.
Add the mushrooms and 1/2 teaspoon sea salt, stirring occasionally until just wilted and starting to brown, 5 to 8 minutes. Reduce the heat to low and cover, stirring every 5 minutes or so, for 10 minutes total.
Remove mushrooms to a bowl, using a slotted spoon. Keep pan hot.
Add ground beef and remaining 1 teaspoon sea salt. Cook over medium heat, breaking meat up with a spatula, until most of the pink is gone, about 6 minutes.
Reduce heat to low. Add the garlic, fresh ginger, dried herbs and dried ginger, and sauté an additional 1 minute, until fragrant.
Return mushrooms to the pan.
Add coconut milk, de-glazing the pan, as needed, as you stir it in.
Simmer, uncovered over medium-low heat, for 2 to 3 minutes more, just to combine and heat well.
To combine the sauce and noodles, choose whichever pot (your pasta pot or your sauté pan) is biggest or easiest to mix in. Pour the noodles into the sauce pan or the sauce into the noodles pan.
Toss gently so the pasta doesn't break, to combine well. Serve, topped with fresh herb of choice: sage, rosemary, thyme or parsley. (Only rosemary for VAD.)