Heat olive oil in a 12-inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste.

Add Worcestershire, green bell pepper, macaroni noodles, water, and beef broth.

Bring to a boil over high heat. Once water comes to a boil reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated.

Keeping the skillet over low heat add the ½ cup of milk, heavy cream and cream cheese. Stir until the cream cheese has been incorporated.

Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.

Top with the remaining provolone cheese and parsley

Please in a oven safe baking casserole dish and bake for 10 minutes or until the top is melted and slightly browned