1. Bring a large pot of salted water to a boil. Cook penne pasta 1-2 minutes less than package instructions. Drain and set aside.

2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until soft. Add minced garlic and cook for 30 seconds.

3. Add ground beef to the skillet. Season with salt, pepper, and Italian seasoning. Cook until browned, about 5-7 minutes. Drain excess fat if needed.

4. Push the beef to one side and add remaining 1 tbsp olive oil. Add sliced mushrooms and sauté until browned, about 4-5 minutes. Mix with the beef.

5. Deglaze the pan with beef broth, scraping up any browned bits. Stir in Worcestershire sauce and Dijon mustard. Simmer for 2-3 minutes.

6. Reduce heat to low. Add cubed Velveeta and stir until melted. Pour in heavy cream and stir until sauce becomes creamy and smooth.

7. Add cooked penne to the skillet. Gently stir to combine. Let it simmer for 2-3 minutes so flavors meld.

8. Turn off heat and garnish with chopped parsley. Serve warm and enjoy!