I think my husband would have eaten the entire dish himself if I let him!

Brown the beef: In a large Dutch oven or stock pot, cook the ground beef with the garlic and onion powder over medium heat until the beef is no longer pink. Drain any excess grease.
Add broth and seasonings: Stir in the beef broth, tomatoes, Worcestershire sauce, brown sugar, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 10 minutes.
Cook pasta: Add the dry macaroni pasta to the soup and cook according to package instructions, typically for 15 minutes, or until tender.
Season and serve: Season the soup with salt and pepper to taste. Ladle into bowls and serve with shredded cheese for garnish, if desired.