Preheat oven to 350°F.

Cook the pasta according to package directions, minus two minutes. Drain and return to pot away from heat. Set aside.

In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion and cook until softened and translucent. Add the beef and cook thoroughly, breaking up the meat into crumbles with a wooden spoon. (If your meat was fatty, drain it now.)

Pour over the cooked pasta.

Stir in the soups and milk. Season with salt and pepper to taste. Transfer to the prepared baking pan and sprinkle with paprika and parsley.

Bake for 25 to 30 minutes, or until hot and bubbly.