1. Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to the package directions. Drain and set aside.

2. In a large skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat.

3. Stir in garlic powder, onion powder, salt, and black pepper. Add the Rotel tomatoes (with juices) and simmer for 3–4 minutes.

4. Add the cream cheese and stir until melted and fully combined with the beef mixture.

5. Reduce heat to low, then stir in shredded cheddar cheese until melted.

6. Add cooked pasta to the skillet and toss until everything is evenly coated in the creamy sauce.

7. Garnish with chopped parsley if desired. Serve warm.