Cook short pasta according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, add lean ground beef and chopped onion. Cook for about 5-7 minutes, or until beef is no longer pink and onions are translucent. Stir in minced garlic for the last minute.

Drain excess fat from the skillet. Stir in cream of chicken soup, sweet corn, sour cream, and milk to create a creamy sauce and mix thoroughly for about 2-3 minutes.

Gently fold cooked pasta into the beef and sauce mixture, ensuring noodles are evenly coated.

Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with non-stick cooking spray and pour the pasta and beef mixture into the dish.

Sprinkle panko breadcrumbs over the top and dot with small pieces of butter.

Bake uncovered for about 45 minutes, until the top is golden brown and bubbly.

Let cool for a few minutes before serving. Optionally garnish with dried parsley.