In a large pot, bring water to a rolling boil over high heat. Add a generous pinch of salt, then add the bowtie pasta. Cook for 10-12 minutes until al dente. Drain and set aside.

In a skillet, heat a splash of oil over medium heat. Add the ground beef, breaking it up with a spatula. Cook for 6-8 minutes until browned. Drain excess fat.

Sprinkle in garlic powder, onion powder, salt, and pepper. Stir well, cooking for an additional 1-2 minutes until fragrant.

Reduce heat to low, add cubed Velveeta cheese, and pour in milk. Stir continuously for 3-5 minutes until smooth.

Add the drained pasta to the skillet, folding it into the sauce. Cook for an additional 1-2 minutes to heat through.

Serve warm, garnished with freshly chopped parsley if desired.