Start by bringing a large pot of salted water to a rolling boil over high heat. Add elbow macaroni and cook according to package instructions, typically around 7-9 minutes, until al dente. Drain the pasta and set aside.

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

Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.

Sprinkle in garlic powder, Italian seasoning, salt, black pepper, and add tomato sauce. Stir well and bring to a gentle simmer. Cook for about 20 minutes.

Add the drained elbow macaroni into the skillet with the meat sauce. Toss together until pasta is fully coated with the sauce. Cook for an additional 2-3 minutes to heat through.