Cook the ground beef and onion in a large lidded skillet over medium high heat until no longer pink and the onions are soft and translucent. Drain the grease. Fry the garlic until browned and fragrant, around 2 minutes.
Reduce the heat to medium and add the sauce ingredients, stirring well to combine.
Bring to a low simmer, then add the macaroni or pasta of choice.
Cover the skillet and turn the heat to low. Simmer on low heat heat for 10-15 minutes until the pasta macaroni is cooked to your desired tenderness. If needed, add more broth to the sauce when cooking the pasta until the sauce is your desired thickness.
Stir in the sour cream until well combined, then add in the cheese, a handful at a time until melted throughout.
Season to your liking with the salt and pepper, then serve garnished with fresh parsley.
Notes
You can use rotini pasta if desired.
Do not salt until the end, and taste test since you are using salty beef broth.