Savory ground beef, tender penne, and a silky Velveeta–sour cream sauce come together for the ultimate cozy weeknight stroganoff—quick, creamy, and family-approved.
Bring a large pot of salted water to a boil. Cook penne until al dente per package directions. Reserve 1/2 cup pasta water, then drain.
Heat olive oil or butter in a large skillet over medium heat. Add diced onion and sauté 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
Add ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, 6–8 minutes. Season with salt and black pepper; drain excess fat if needed.
Pour in beef broth and bring to a gentle simmer. Stir in Velveeta cubes and whisk until fully melted and smooth, 3–4 minutes.
Reduce heat to low. Stir in sour cream until the sauce turns silky and well combined. Taste and adjust seasoning.
Add the cooked penne to the skillet and toss to coat evenly. If the sauce is too thick, loosen with splashes of the reserved pasta water until glossy.
Serve hot, garnished with parsley and extra black pepper if desired.