Spray a large skillet with cooking spray. Add the onions and ground beef and cook over medium heat, breaking the meat up with a wooden spoon as you go, until no longer pink.

Sprinkle the cornstarch, paprika, garlic powder, onion powder, salt, sugar and pepper over the browned meat. Stir and continue to break up the meat as you mix the spices in.

Add the broth, milk, and pasta, then bring to a boil.

Once boiling, reduce the heat to a simmer. Let simmer for 10-12 minutes, or until the pasta is cooked through and most of the liquid has evaporated. Stir occasionally to prevent sticking and add more broth or water if needed.

Add the cheese and stir until melted into the sauce. Then stir in the mustard. Remove from the heat, and let sit for a few minutes to allow the sauce to thicken.

Garnish with freshly chopped parsley and more shredded cheese, if desired, and serve!