Step 1: Get a big pot of salted water boiling. Cook your penne pasta until it’s just tender but still has a little bite (al dente). Drain and set it aside while you make the sauce.

Step 2: Warm olive oil in a large skillet over medium heat. Toss in your chopped onion and cook for 2-3 minutes until it softens and starts to look translucent. Add in the garlic and cook for another minute your kitchen is gonna smell amazing!

Step 3: Add the ground beef and break it up with a spoon as it cooks. Keep cooking until it’s fully browned and no pink remains. If there’s any excess fat, go ahead and drain it.

Step 4: Stir in those sliced mushrooms and let them cook down for about 3-4 minutes, until they’re soft and their moisture cooks off.

Step 5: Pour in the beef broth, milk, Worcestershire sauce, paprika, and ground mustard (if you’re using it). Give it a good stir and let everything come up to a gentle simmer.

Step 6: Add your Velveeta cheese cubes, stirring constantly until they melt completely and your sauce turns creamy and smooth.

Step 7: Lower the heat and stir in the sour cream. Taste your sauce and add salt and pepper as you like.

Step 8: Toss your cooked penne pasta right into the sauce. Stir it up so every piece is covered in that cheesy goodness.

Step 9: Serve it hot with a sprinkle of fresh parsley to brighten things up.ished with freshly chopped parsley for a fresh pop of color and flavor.