Preheat oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.

In a large skillet over medium heat, brown the ground beef until no longer pink, about 6–8 minutes; drain excess fat.

Add the chopped onion and cook 3–4 minutes until softened, then stir in the minced garlic and cook 1 more minute.

Season the beef mixture with Italian seasoning, paprika, salt and pepper; stir to coat.

Pour in the beef broth and bring to a gentle simmer, then stir in the uncooked rice; cover and reduce heat to low for about 10 minutes, until liquid is mostly absorbed.

In a separate bowl, whisk together the cream of mushroom soup, sour cream and milk until smooth.

Remove the skillet from heat and stir in the creamy mixture and 1 cup of shredded cheddar cheese until combined.

Transfer mixture into the prepared baking dish, sprinkle remaining 1 cup cheddar over the top, and dot with butter if desired.

Cover the baking dish with foil and bake for 25 minutes; remove foil and bake an additional 10–15 minutes until the cheese is bubbly and golden and the rice is tender.

Remove from oven, let rest for 5 minutes, garnish with chopped parsley and serve hot.