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In a 12-inch saucepan over medium-high heat, cook the ground beef until no pink remains. Drain excess grease.
Add the crushed tomatoes, 2 cups of beef broth, ziti or macaroni, cream cheese, tomato paste, sugar, onion powder, and garlic powder.
Bring the sauce to a boil, then reduce the heat to medium-low. Cover and simmer. Cook for 14-20 minutes, and stir occasionally. If necessary, add more broth to keep it saucy.
Once the pasta is tender, remove from the heat and stir in the cheese. Cover and rest for 5 to 7 minutes. Taste and season with salt & pepper.