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In a high-sided skillet, brown ground beef on medium-high heat until cooked through. Drain fat if needed.
To the same skillet, stir in tomato paste, chicken stock, onion powder, garlic powder, oregano, basil, sugar, and salt and pepper. Bring to a boil and let liquid reduce by about half, about 5 minutes.
Reduce heat to low and briefly remove pan from heat. Stir in pasta, along with the milk.
Return to burner, cover, and cook over low heat until pasta is al dente, about 10 minutes. Do not increase heat over medium-low as milk will curdle.
Remove skillet from heat, stir in mozzarella, and cover. Let rest off heat until cheese has melted. Enjoy!