1. Bring a large pot of salted water to a boil and cook the bow tie pasta until al dente. Drain and reserve 1/4 cup pasta water.

2. In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Drain excess grease if needed.

3. Add the diced onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds.

4. Add the butter, salt, black pepper, and paprika. Stir well to coat the beef mixture.

5. Pour in the milk and beef broth, then bring the mixture to a gentle simmer.

6. Add the cubed Velveeta and stir until fully melted and smooth.

7. Add the drained bow tie pasta to the skillet and toss until evenly coated in the sauce.

8. Stir in a splash of reserved pasta water if the sauce needs loosening.

9. Sprinkle with chopped parsley and serve warm.