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Cook pasta according to package directions. Drain and set aside.
In a large skillet, brown and crumble ground beef until no longer pink. Drain excess fat and return beef to same skillet.
Turn the heat to medium and add garlic powder, Italian seasoning, paprika, salt, pepper, and flour. Stir and cook for 1-2 minutes.
Add beef broth and tomato sauce to ground beef and stir to combine. Bring mixture to a boil, then reduce heat to low and simmer, uncovered, for about 5-7 minutes, stirring occasionally, until slightly thickened.
Stir in heavy cream and pasta. Remove from heat and stir in shredded cheese until melted. Serve immediately.