Preheat the oven to 350°F.

Cook pasta as instructed, drain and set aside.

In a large skillet (12-inch or bigger), add the canola oil, diced onions, and bell peppers. Cook until translucent.

Add the garlic and cook for a further 2 minutes.

Add the ground beef and Season-All seasoning. Cook until no pink remains.

Drain the excess fluid from the skillet. Add to the pot with the pasta and mix.

Add the tomato soup, the mushroom soup, and the milk. Combine well.

Pour into a lightly greased 9×13 dish and sprinkle the paprika and parsley.

Cook in the oven, uncovered, for 25 minutes until bubbling happens at the sides.

Remove and serve immediately with garlic bread.