1. Bring a large pot of salted water to a boil. Cook the penne pasta until al dente. Drain and set aside.

2. In a large skillet over medium heat, cook the ground beef until browned and no longer pink. Drain excess fat.

3. Add the chopped onions and mushrooms to the skillet. Cook for 5–7 minutes until softened. Stir in the garlic and cook for another minute.

4. Pour in the beef broth and bring to a light simmer.

5. Add the Velveeta cubes. Stir continuously until the cheese is melted and the sauce is smooth.

6. Reduce heat to low and stir in the sour cream until well combined.

7. Add the cooked penne pasta to the skillet. Toss gently until all pasta is coated in the sauce.

8. Season with salt and pepper to taste.

9. Garnish with chopped parsley and serve immediately.