1. Bring a large pot of salted water to a boil and cook the bow tie pasta until al dente. Drain and set aside.

2. In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess grease if needed.

3. Add the butter and chopped onion to the skillet. Cook for 3 to 4 minutes until the onion softens. Stir in the garlic and cook for 30 seconds.

4. Pour in the beef broth and milk, then add the cream cheese. Stir until the cream cheese melts into the liquid.

5. Add the cubed Velveeta, paprika, black pepper, and salt. Stir over low heat until the sauce is smooth and creamy.

6. Add the cooked bow tie pasta and toss until fully coated in the sauce.

7. Garnish with chopped parsley and serve hot.