Boil a large pot of salted water and cook the elbow macaroni according to package instructions until al dente (8-10 minutes). Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add ground beef and finely chopped onion, breaking the meat apart. Cook until browned (6-8 minutes). Drain excess fat.

Stir in the minced garlic and sauté for an additional minute to infuse flavor.

Add garlic powder, Italian seasoning, salt, and black pepper. Pour in the tomato sauce, stirring to combine. Simmer for about 20 minutes.

Fold the cooked elbow macaroni into the sauce mixture, stirring to coat every piece. Cook together for an additional 2-3 minutes.

Serve hot, optionally topping with freshly grated Parmesan cheese or chopped basil.