In a large pot, add pasta, broth, tomatoes, garlic, oregano and milk.

Mix well and heat, covered, on medium heat stirring frequently.

Continue to heat for about 10 minutes as mixture begins to boil. Most of the liquid should be gone when the pasta is al dente. If not, remove the lid and let cook for a few minutes until most of the liquid is gone.

Stir in pepperoni and cheese and mix well until all cheese is melted.

Serve topped with fresh chopped parsley if desired.