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

In a large skillet or saucepan, heat olive oil over medium heat. Add the ground beef and cook until browned and cooked through, breaking it apart with a spoon. Drain excess grease if needed.

Add minced garlic, Italian seasoning, onion powder, salt, and pepper to the beef. Cook for 1 to 2 minutes until fragrant.

Sprinkle the flour over the beef and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.

Gradually pour in the beef broth while stirring, then add the heavy cream. Bring to a gentle simmer and let the sauce thicken slightly, about 3 to 5 minutes.

Stir in the grated Parmesan cheese until melted and smooth. Add the cooked bowtie pasta and toss to coat evenly in the creamy sauce.

Let the pasta simmer for another minute or two to warm through. Taste and adjust seasoning if needed.

Serve hot, garnished with chopped parsley if desired.