Cook 10 ounces dried rotini pasta according to the package directions. Add a pinch of salt to the pasta water. Drain and set aside.

To a large skillet over medium heat add 1 pound ground beef, ½ cup finely chopped onion and 4 garlic cloves, minced. Season with 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper and ½ teaspoon onion powder. Cook and crumble the ground beef until the meat is no longer pink. Drain any excess grease if needed and put beef back into the skillet.

To the skillet (over medium heat) add ½ cup beef broth, 2 cups heavy cream, 1 cup freshly grated parmesan cheese and 1 teaspoon Italian seasoning. Stir and cook for about 3-5 minutes or until the sauce is a little thicker.

Add the cooked pasta to the skillet. Stir until combined.

Taste to see if more salt and pepper are needed. Optional: Add 1 Tablespoon fresh chopped parsley and stir.

Top with remaining parsley before serving and enjoy!