Begin by bringing a large pot of salted water to a rolling boil over high heat. Add elbow macaroni and cook until al dente, about 6–8 minutes. Drain and set aside.

In a large skillet over medium heat, add ground beef and finely chopped onion. Cook for about 8–10 minutes, breaking up the meat until fully cooked and the onions are softened.

Stir in minced garlic into the skillet. Cook for an additional minute until fragrant.

Add garlic powder, Italian seasoning, salt, and black pepper. Pour in tomato sauce, stirring to combine. Let it simmer for 20 minutes.

Drain any excess moisture from the macaroni and add to the sauce in the skillet. Toss to combine and heat through for an additional 2–3 minutes.