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Start by browning the ground beef. Place in a hot skillet and press down to spread out. Cook for 3-5mins without moving to form a good crust on the bottom. Flip and break a part. Continue on medium-high heat until cooked through.
While the beef cooks dice an onion and bell pepper. Drain some of the grease and then add in the onion and pepper. Season with a salt pepper garlic blend, Italian seasoning, chile flakes and a few dashes of Worcestershire sauce.
Cook for 5-8mins until the onion and pepper is softened. Mix in the garlic and tomato paste before pouring in the broth and milk. Give it a mix and try en dump in the pasta. Make sure the pasta is fully submerged. Bring to a quick boil and then lower heat and simmer until the pasta is cooked and most of the liquid is absorbed.
Once the pasta is cooked add in the sour cream and cheddar cheese. Top with some chopped parsley. Enjoy!