Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente, about 7-9 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add ground beef and chopped onion. Cook until beef is browned and onions are softened, about 5-7 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Sprinkle in garlic powder, Italian seasoning, salt, and black pepper. Mix well and allow to cook for 1-2 minutes.

Pour in tomato sauce, bring to a gentle simmer over medium-low heat, and cook uncovered for about 20 minutes.

Drain the cooked macaroni and add it to the skillet with the sauce. Toss gently to coat the pasta.

Dish out portions into bowls. Optional: top with shredded cheese or fresh herbs before serving.