In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Stir in garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook for another minute.

Pour in the beef broth and bring to a simmer. Add the heavy cream and stir until well combined.

Add the cooked pasta, peas, and cherry tomatoes (if using) to the skillet. Stir to combine and heat through for about 3-5 minutes.

Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning if necessary.

Serve hot, garnished with additional Parmesan if desired.