Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the bowtie pasta and cook according to package instructions for about 10-12 minutes, or until al dente. Drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef and cook, breaking it apart until browned, about 6-8 minutes. Drain excess fat.

Sprinkle the cooked beef with garlic powder, onion powder, salt, and pepper. Stir to coat and cook for an additional 1-2 minutes.

Reduce heat to low, add cubed Velveeta cheese and a splash of milk. Stir continuously until the cheese melts into a thick sauce, about 3-5 minutes.

Add the drained bowtie pasta to the skillet, tossing gently to coat in the sauce. Cook together for an additional 1-2 minutes.

Remove from heat and garnish with chopped parsley. Serve hot.