In a large skillet over medium heat, cook the ground beef, breaking it up as it browns. Cook for 6-8 minutes, or until no longer pink. Drain excess grease and transfer the beef to a plate; set aside.

In the same skillet, melt the butter over medium heat. Once melted, add minced garlic. Cook for 1 minute.

Return the cooked beef to the skillet. Sprinkle in the garlic powder, onion powder, mustard powder, salt, and pepper, stirring to coat everything evenly.

Pour in the chicken broth, then add the pasta, ensuring it is fully submerged in the liquid. Bring to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender.

Serve warm, garnished with parmesan cheese and fresh parsley.