Anna Paul's Viral Turkish Pasta

Bring a large pot of water to a boil and season it generously with 2 teaspoons salt. Cook 8 ounces farfalle pasta according to package directions for al dente.
While the pasta cooks, heat a large skillet over medium-high heat, then brown 1 lb ground beef in the skillet, breaking it up into small bits. DO NOT DRAIN.
Add 2 teaspoons sweet paprika, 1 teaspoon onion powder, ½ teaspoon ground black pepper, and ½ teaspoon sea salt and stir to coat.
Add in 1 yellow onion that's beef finely diced and 3 tablespoons tomato paste and cook until the onions are very soft and the meat is well done and slightly crunchy.
In a small bowl, combine 1 cup Greek yogurt, 1 tablespoon minced garlic paste, 1 teaspoon lemon paste, and ½ teaspoon sea salt and stir to combine. Set aside until ready to use.
In a small sauce pot, melt 6 tablespoons salted butter with 2 teaspoons sweet paprika.
Drain the pasta and add it to a serving bowl. Spoon on the yogurt sauce and top with some of the beef mixture. Drizzle the paprika butter over the beef and finish off with chopped cherry tomatoes and fresh parsley.