Heat olive oil in a large skillet, over medium-high heat. Add the ground beef and onion, breaking up the ground beef as it cooks. Cook until the ground beef is cooked and no longer pink. If there is more than a tablespoon or two of fat in the skillet, drain it off.
Add the garlic and cook until fragrant, about 1 minute. Now add the paprika, salt, pepper, dried parsley, crushed red pepper flakes, and ground mustard. Stir until the spices are well mixed.
Add the beef broth, milk, tomato paste, pasta, and stir. Bring to a boil, cover with a lid, and reduce heat to medium. Cook until the pasta is al dente (cooking time will depend on pasta selection- should take about 10-15 minutes).
When the pasta is al dente and most of the liquid has cooked off, remove lid, and turn off the heat to the skillet. Add the heavy cream, if using, and the cheddar cheese. Top with fresh chopped parsley and serve while hot. Enjoy!