Step 1: In a large skillet, cook the ground beef over medium heat until it’s browned. Drain any excess fat.
Step 2: Add the chopped onion, minced garlic, and sliced mushrooms to the skillet with the beef. Sauté until the onion is softened and the mushrooms release their moisture, about 5-7 minutes.
Step 3: Stir in the cream of mushroom soup, milk, salt, and black pepper. Bring the mixture to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 4: While the sauce simmers, cook the pasta according to package instructions until al dente. Drain the pasta thoroughly.
Step 5: Combine the cooked pasta with the beef and mushroom mixture in the skillet. Stir gently to ensure all the pasta is coated. Transfer this mixture to a greased 9x13 inch baking dish.
Step 6: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the top is golden brown and bubbly.
Step 7: Garnish the hot pasta bake with chopped fresh parsley and grated Parmesan cheese. If desired, sprinkle with additional fresh parsley and red pepper flakes for a touch of color and a hint of spice. Serve immediately and enjoy!