Homemade Hamburger Helper

1 ½ pounds lean ground beef
1 cup finely diced yellow or white onion
1 clove garlic minced
16 ounces dry elbow macaroni pasta
3 cups reduced-sodium beef broth
28 ounce can crushed tomatoes
¼ cup tomato paste
¼ cup sour cream
2 teaspoons dried Italian seasoning
½ teaspoon dried onion powder
½ teaspoon chili powder
Salt and pepper
2 cups shredded sharp cheddar cheese plus extra for topping

Heat a Dutch oven or 5 quart pot over medium-high heat.

Add ground beef, and cook until browned.
Drain ground beef, and return to skillet.

Stir in onion, and, stirring regularly, cook until just softened, about 3 minutes.

Stir in garlic, and cook, stirring the entire time, for 30 seconds.

Add remaining ingredients EXCEPT cheese, and stir to combine.

Bring to simmer, and reduce heat to medium-low. You want the mixture to simmer gently, not boil.
Cook for about 10 minutes, or until most of the liquid is absorbed but mixture is still saucy. At this point, the pasta should be al dente.

Stir in cheese.
Sprinkle with additional cheese, if desired.
Remove from heat, and serve.


Notes
Ground beef: I like to use either 88% or 90% lean ground beef in this recipe. You could also use ground turkey or even ground chicken if you prefer.

Pasta: You can use a similar type of pasta, but you may find that you need to adjust the cooking time depending on the type of pasta that you use.
Broth: I like to use reduced-sodium broth in this recipe because it lets me better control the salt level.

Sour cream: If you prefer, you can use plain Greek yogurt (fat-free, 2%, or whole milk), or lite sour cream in this recipe. The sour cream helps to add a bit of creaminess to the sauce without making it thin the way that milk would.

Cheese: You can also use a similar cheese, such as mild cheddar or extra sharp cheddar.