Heat a large stockpot over medium heat.

Once hot, add in beef, onion, green pepper, garlic powder, paprika, salt, and pepper.

Cook, breaking up the meat as you go, until the beef is no longer pink.

Drain grease.

Replace the pot back onto the heat, then stir in ketchup, dijon, broth, milk, and macaroni.

Bring the mixture to a simmer, stirring regularly.

Once simmering, simmer for about 7 minutes or until macaroni noodles are al dente. Stir constantly. You’ll likely need to adjust your heat lower to keep it at a low simmer.

Turn off the heat and stir in sour cream and cheese.

Let sit to thicken for 5-10 minutes.

Taste and re-season, if necessary.

Serve and enjoy!

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