Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, approximately 8-10 minutes. Drain and rinse under cold water.

Place the eggs in a saucepan, cover with cold water, bring to a boil, cover, and let sit for 10-12 minutes. Transfer to an ice bath, cool, peel, and chop.

In a mixing bowl, whisk together mayonnaise, sour cream, mustard, and vinegar until smooth. Add paprika, garlic powder, onion powder, and season with salt and pepper.

Once the pasta is cooled, add it to the dressing. Gently fold in the chopped eggs, celery, red onion, parsley, and dill.

Cover the bowl with plastic wrap and refrigerate for at least one hour before serving to meld flavors.

Taste and adjust seasoning with salt and pepper as necessary before serving chilled.