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In a large skillet over medium-high heat, cook the ground beef, breaking it up as it browns. Once fully cooked, drain any excess grease and return the beef to the pan.
Stir in the beef broth, uncooked macaroni, ketchup, Dijon mustard, hot sauce, garlic powder, onion powder, salt, and pepper. Mix well to combine.
Bring the mixture to a light boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed.
Remove the skillet from heat and stir in the sour cream and shredded cheddar cheese until melted and fully incorporated.
Spoon into bowls and enjoy immediately while warm and cheesy.