Heat olive oil or butter over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

Add ground beef, break it up with a spoon, and cook until no longer pink, about 6-7 minutes. Season with salt, pepper, and Italian seasoning.

Pour in beef broth and milk, then stir in cream cheese in chunks. Let cream cheese melt while stirring to create a creamy sauce base.

Add dry pasta to the pan, pushing it down so it’s submerged in the liquid. Bring to a gentle boil.

Reduce heat to low, cover, and simmer until pasta is tender and most liquid is absorbed, about 12-15 minutes, stirring occasionally to prevent sticking. Add more milk or broth if needed.

Stir in grated Parmesan cheese until melted and combined. Taste and adjust seasoning as needed.

Serve garnished with fresh parsley if desired.