Bring a large pot of salted water to a rolling boil, add bowtie pasta and cook for 10-12 minutes until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat, add ground beef and brown for 6-8 minutes until no longer pink. Drain excess fat.

Add garlic powder, onion powder, salt, and pepper to the cooked beef, stir and cook for an additional 1-2 minutes.

Lower heat to medium-low, add cubed Velveeta cheese and milk, stir constantly for 3-4 minutes until cheese melts and creates a creamy sauce.

Add drained bowtie pasta to the skillet, gently fold into the sauce until well-coated.

Remove from heat, serve warm, optionally garnished with freshly chopped parsley.