In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.

Stir in the garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well to combine.

Add the diced tomatoes (with juice), tomato sauce, beef broth, and elbow macaroni to the skillet. Stir everything together until well combined.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the pasta is cooked and the liquid has thickened, stirring occasionally.

Once the pasta is cooked, remove the skillet from heat and stir in 1 ½ cups of shredded cheddar cheese until melted and creamy.

Top with the remaining ½ cup of cheddar cheese, cover, and let it sit for a few minutes until the cheese is melted.

Garnish with chopped parsley if desired and serve warm.