1. Heat olive oil in a large deep skillet over medium heat. Add chopped onion and mushrooms. Sauté for about 5 minutes until softened and lightly browned.

2. Stir in minced garlic and cook for another minute until fragrant.

3. Add ground beef to the skillet. Break it apart with a spatula and cook until no longer pink. Season with salt and pepper. Drain excess grease if needed.

4. Meanwhile, boil penne pasta in a separate pot until al dente. Drain and set aside.

5. Add beef broth to the skillet and bring to a gentle simmer. Stir in Velveeta cubes until fully melted and smooth.

6. Mix in sour cream until well combined.

7. Add cooked penne to the skillet and toss until fully coated in the creamy sauce.

8. Let simmer for 2–3 minutes to meld flavors. Top with chopped parsley if using and serve hot.