1️⃣ Preheat the oven to 400°F (200°C). Microwave the water and beef bouillon cubes for 4 minutes to create broth.
2️⃣ Brown the ground beef in a large skillet, then drain the excess grease.
3️⃣ Add the onion, salt, pepper, garlic, Italian seasoning, garlic powder, and chili powder to the beef and cook until the onion softens.
4️⃣ Stir in Worcestershire sauce, tomato paste, and diced tomatoes.
5️⃣ Add elbow macaroni and beef broth, then simmer covered for 10 minutes or until pasta is tender.
6️⃣ Stir in sour cream and milk until smooth.
7️⃣ Layer half of the beef mixture in a 9×13 baking dish, top with half the shredded cheeses. Repeat with remaining beef and cheese.
8️⃣ Bake for 10 minutes, or until cheese is melted and bubbly. Sprinkle with parsley before serving