Bring a large pot of salted water to a boil and cook penne pasta until al dente, about 9-11 minutes. Reserve ½ cup of pasta water, drain, and set aside.

In a large skillet, heat olive oil over medium heat. Add ground beef or beef strips, cooking until browned, about 6-8 minutes. Drain excess fat and set aside.

Lower the heat to medium-low, add more olive oil if needed, and sauté chopped onion for 2-3 minutes. Add minced garlic and mushrooms, cooking for an additional 3-4 minutes.

Sprinkle flour over the mixture, stirring to combine. Gradually whisk in beef broth, Worcestershire sauce, and paprika, then let simmer for 3-4 minutes.

Reduce heat to low, stir in Velveeta cheese until melted, and mix in sour cream. Season with salt and pepper.

Fold the cooked beef into the skillet and then mix in the reserved penne pasta until everything is well coated.

Serve hot, garnishing with chopped parsley. Enjoy with a side salad or crusty bread.