In a large bowl, combine the ground beef, egg, breadcrumbs, ¼ cup Parmesan cheese, onion powder, garlic powder, Italian seasoning, salt and black pepper, mixing gently until just combined.

Scoop the mixture into 1-teaspoon portions and roll into small meatballs.

Heat 1 tablespoon olive oil in a large deep skillet over medium heat, then add the meatballs in a single layer and cook for 6 to 8 minutes, turning occasionally, until browned on all sides and cooked

Transfer the meatballs to a plate.

Add the remaining 1 tablespoon olive oil to the same skillet, then stir in the pasta, marinara sauce and water.

Bring the mixture to a boil, then reduce the heat to a simmer and cook uncovered for 12 to 15 minutes, stirring frequently, until the pasta is al dente.

Stir in the milk, add the meatballs and stir to heat through.

Remove the skillet from the heat, add the remaining Parmesan cheese and stir until melted and creamy.

Serve topped with more Parmesan cheese and fresh parsley.