Start by bringing a large pot of salted water to a rolling boil. Once bubbling, add the bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

In a skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Sprinkle in garlic powder, onion powder, salt, and pepper into the browned beef. Stir well for 1-2 minutes.

Reduce heat to low, add cubed Velveeta and milk to the skillet. Stir continuously until the cheese melts and combines with the milk, about 3-5 minutes.

Add the drained bowtie pasta to the skillet and toss to coat evenly with the creamy sauce.

Serve warm, garnishing with chopped parsley for freshness and color.