Start by melting butter over medium-high heat in a large sauce pan, then sauté onions and ground meat.

Add in peas, salt, garlic powder, paprika and pepper. Continue to cook until meat is thoroughly done.

In a separate bowl combine the milk, broth and cornstarch, then stir into the meat- pea mixture. Stir in the tomato sauce after.

Next toss in the uncooked pasta and raise to high heat cooking the pasta for 10-12 minutes, or until al dente.

Once the noodles are al dente, reduce the heat and add the cheese and simmer until ready to serve. Garnish with a little extra paprika and chopped parsley.

*Can be frozen for up to 6 months in an airtight zip bag. Reheat stovetop or microwave.