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Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it into small pieces, about 5-7 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in onion powder, smoked paprika, salt, and pepper. Mix well.
Pour in the beef broth and simmer for about 5 minutes until the mixture is slightly thickened.
In a separate small saucepan, melt the butter over low heat. If desired, add chopped parsley to the melted butter for added flavor.
Add the drained macaroni to the skillet with the beef mixture.
Pour the garlic butter sauce over the pasta and beef. Toss to combine until everything is well-coated.
Serve hot, garnished with grated Parmesan cheese and extra parsley if desired.