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Place a medium, high sided skillet over medium heat. Add the oil, onion and garlic and sweat for about 3-4 minutes until soft and translucent.
Add the ground beef and cook for about 6-8 minutes, breaking it up into small pieces as it cooks.
Add the chili powder and cook for another minute. Pour in the beef stock, diced tomatoes and stir to combine. Stir in the pasta shells.
Bring the mixture to a simmer and cover, turn to low and cook, for about 8-10 minutes, stirring occasionally, until the pasta is cooked through and the sauce has thickened. If the sauce thickens too much before the pasta is cooked, just add a little more water and continue to cook until pasta is cooked.
Turn down the heat to low. Stir in the sour cream and cheese until well combined.
Serve in a bowl topped with shredded cheese and parsley.