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

In a large skillet, heat a splash of oil over medium heat. Add the lean ground beef and chopped onions, breaking the meat apart with a spatula. Cook for about 5-7 minutes, until browned and onions are translucent.

Add the minced garlic to the skillet and cook for about 1 minute, or until fragrant.

Stir in garlic powder, Italian seasoning, salt, and black pepper. Mix thoroughly and cook for 1-2 minutes.

Pour in the tomato sauce and let it simmer for about 20 minutes, stirring occasionally until thickened.

Add the drained macaroni to the skillet and toss to coat with the sauce. Heat for an additional minute.

Remove from heat and transfer to serving bowls. Garnish with grated cheese or fresh herbs if desired.