Cook the pasta according to package directions. Drain well and set aside.
1 pound pasta
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
1 tablespoon olive oil, 1 pound lean ground beef
Add the sliced onion and green bell pepper to the skillet with the beef. Cook until the vegetables are softened, about 5-7 minutes.
1 medium onion, 1 green bell pepper
Stir in the garlic powder, onion powder, salt, and pepper. Mix well to combine.
1 teaspoon garlic powder, 1/2 teaspoon onion powder, Salt to taste, 1/4 teaspoon black pepper
Reduce the heat to low. Add the softened cream cheese, milk, and beef broth to the skillet. Stir until the cream cheese is melted and the sauce is smooth.
8 ounces cream cheese, 1 cup milk, 1 cup beef broth
Stir in 1 1/2 cups of the provolone cheese until melted and the sauce is creamy and smooth. Reserve the remaining cheese for topping.
2 cups shredded provolone cheese
Add the cooked pasta to the skillet with the beef and cheese sauce. Toss to coat the pasta evenly.
1 pound pasta
Serve immediately and garnish with the reserved provolone cheese and fresh parsley, if desired.
2 cups shredded provolone cheese, 1/4 cup chopped fresh parsley
