Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess fat.

Stir in the salt, black pepper, paprika, diced tomatoes (with juice), uncooked macaroni, beef broth, Worcestershire sauce, and half of the cheddar cheese. Bring to a simmer.

Once simmering, cover the skillet and reduce the heat to low. Cook for about 10-12 minutes, or until the macaroni is tender and most of the liquid is absorbed.

Remove from heat and stir in the sour cream until well combined.

Transfer the mixture to a greased 9x13-inch baking dish. Top with the remaining cheddar cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley if desired.