Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the meat is no longer pink. Drain any excess fat.

Stir in the diced tomatoes, tomato sauce, uncooked macaroni, beef broth, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.

Reduce the heat to low, cover, and simmer for about 15 minutes, stirring occasionally, until the macaroni is tender and most of the liquid is absorbed.

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

Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle additional cheese on top if desired.

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

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