Heat large skillet over medium heat. When pan is warm, add olive oil. Heat oil until hot and shimmery, then add diced onion. Sauté onion 5 minutes or until softened.

When onions have softened, add minced garlic to skillet. Sauté garlic, stirring constantly, 30 to 60 seconds or until garlic is fragrant.

When garlic is fragrant, add ground beef and raise heat under skillet to medium-high. Cook and crumble ground beef until meat is browned with no pink remaining.

Add all-purpose flour, paprika, onion powder, oregano, and cayenne pepper to ground beef mixture. Stir well to fully incorporate spices, then let mixture simmer 2 minutes.

Remove skillet from heat and pour in half-and-half. Stir to incorporate cream, then return skillet to heat and add vegetable broth and Rotel. Stir well to incorporate, then bring mixture to boil. When mixture begins to boil, reduce heat to low and simmer, uncovered, 15 minutes. Stir occasionally.

While ground beef mixture simmers, cook pasta according to package instructions, then drain noodles and set aside.

After ground beef mixture has simmered 15 minutes, remove skillet from heat. Add softened cream cheese to skillet and stir until cream cheese has melted completely.

When cream cheese is fully melted and incorporated, add pasta to skillet and stir to coat noodles in sauce. Season with salt and pepper to taste, then garnish with fresh parsley if desired and serve immediately.