Brown the ground beef in a large deep skillet over medium-high heat, breaking it up with a wooden spoon. Season with salt and pepper. Cook for 5 to 7 minutes until nicely browned with crispy bits. Drain most fat but leave about 1 tablespoon.

Create the garlic butter base by pushing beef to one side. Add 2 tablespoons butter to the pan. Once melted, add minced garlic and cook for 90 seconds, stirring constantly until fragrant and golden. Stir into beef.

Add seasonings by sprinkling in Italian seasoning, garlic powder, and onion powder. Stir to combine with the beef and garlic mixture.

Pour in beef broth and scrape up any browned bits from the bottom of the pan. Add uncooked pasta directly to the skillet, making sure it's mostly submerged in liquid.

Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes, stirring every few minutes to prevent sticking. Add more broth if it looks dry.

Once pasta is tender and most liquid is absorbed, stir in heavy cream and remaining 1 tablespoon butter. Let it bubble for 2 minutes.

Remove from heat and fold in Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper.

Serve immediately garnished with fresh chopped parsley and extra Parmesan cheese on top.