Bring a large pot of salted water to a rolling boil. Add bowtie pasta and cook according to package instructions (10-12 minutes). Drain and set aside.

In a large skillet, brown the ground beef over medium heat for about 5-7 minutes, breaking it up with a spatula.

Sprinkle garlic powder, onion powder, salt, and pepper over the browned beef, stirring to combine and let cook for another 1-2 minutes.

Lower heat to medium-low and add cubed Velveeta cheese and milk. Stir until the cheese melts and creates a smooth, creamy sauce (about 3-5 minutes).

Add the drained bowtie pasta to the skillet and toss until coated in the sauce (about 2-3 minutes).

Serve warm, garnished with chopped parsley if desired.