Add the ground beef to a large, deep skillet over medium heat and break the meat up as it cooks.
When the beef is about halfway cooked through, add the onion and peppers to the skillet and continue cooking until the beef is browned and the vegetables have softened. Add the garlic and cook for 1 more minute.
Add the Worcestershire sauce, seasoned salt, garlic powder, onion powder, chili powder, macaroni and beef broth to the skillet. Stir to combine and bring to a boil over medium heat.
Once boiling, reduce the heat to a simmer, cover, and cook for 12-15 minutes, until most of the liquid is gone and the pasta is barely al dente.
Stir in the milk, cream cheese, and provolone over low heat until the cheese has melted and the mixture is thick and creamy.
Arrange the American cheese in a single layer of the pasta, cover the lid, and turn off the heat. Let sit for 2 minutes to melt the cheese and then stir it all together.
Sprinkle with parsley before serving.