1. Bring a large pot of salted water to a boil. Add penne pasta and cook until just shy of al dente. Drain and set aside. Reserve ½ cup of the pasta water.

2. In a large skillet, cook ground beef over medium-high heat until browned and slightly crispy, about 6–8 minutes. Season with salt and pepper. Drain excess grease, leaving a bit for flavor.

3. Add onions and sauté for 2–3 minutes until softened. Stir in garlic and mushrooms; cook for 5–6 minutes until mushrooms are browned.

4. Pour in beef broth and Worcestershire sauce. Scrape up any browned bits from the pan. Stir in paprika and simmer for 3–4 minutes.

5. Add cubed Velveeta and stir until fully melted into the sauce. Stir in the cream or milk if using, and combine well.

6. Add the cooked pasta to the skillet and mix well to coat with sauce. Simmer together for 2–3 minutes. Use reserved pasta water to loosen the sauce if needed.

7. Adjust seasoning with salt, pepper, or red pepper flakes. Remove from heat.

8. Garnish with fresh parsley and serve hot.