Add the ground beef, onion and garlic powder and cook until ground beef is broken up and cooked through. Drain any fat and return skillet to stove top.
Stir in the flour and paprika until thick, about 1 to 2 minutes. Splash the dry sherry into the pan and stir, scraping any browned bits from the bottom of the pan, cooking until dry sherry is evaporated.
Gradually stir in the beef broth, milk, salt and pepper. Bring mixture to a boil and add the dried pasta. Reduce heat to a simmer and cover, leaving the lid slightly ajar. Stir occasionally until noodles are tender, about 18 minutes. Stir in the cheese until incorporated into the sauce. Top with freshly chopped parsley. Serve warm and enjoy!