Heat a skillet over medium-high heat and sear the beef until browned on all sides. Remove and set aside.
In the same skillet, sauté the onion until soft, then add garlic and cook until fragrant.
Stir in the cream of mushroom soup, beef broth, heavy cream, basil, oregano, salt, and pepper.
Return the beef to the skillet and let it simmer until tender, allowing the flavors to meld together.
While the beef is simmering, cook the pasta according to package instructions until al dente.
Drain the pasta and stir it into the creamy beef sauce.
Mix in the grated Parmesan cheese, letting it melt into the sauce for a rich, cheesy finish.
Garnish with fresh parsley and serve warm.
