1️⃣ Preheat the oven: Set your oven to 400°F (200°C) and grease a 9×13-inch baking dish.

2️⃣ Prepare the broth: In a microwave-safe bowl, heat 2 cups of water and dissolve the beef bouillon cubes by microwaving for about 4 minutes. Stir to ensure the bouillon is fully dissolved and set aside.

3️⃣ Cook the ground beef: In a large skillet over medium heat, cook the ground beef until browned and no longer pink, about 6-8 minutes. Drain any excess grease.

4️⃣ Add onion and seasoning: To the browned beef, add the diced onion, salt, pepper, minced garlic, Italian seasoning, garlic powder, and chili powder. Cook for an additional 4-5 minutes until the onions are soft and translucent.

5️⃣ Incorporate sauces and tomatoes: Stir in the Worcestershire sauce, tomato paste, and the entire can of petite diced tomatoes (with their juices). Mix well.

6️⃣ Cook the pasta: Add the dried elbow macaroni to the skillet along with the prepared bouillon broth. Stir, cover, and simmer for about 10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.

7️⃣ Add sour cream and milk: Once the pasta is cooked, stir in the sour cream and whole milk until everything is well combined and creamy.

8️⃣ Layer the casserole: Spoon half of the beef and pasta mixture into the prepared baking dish. Sprinkle half of the shredded mozzarella and cheddar cheese over the top. Add the remaining beef mixture, and then top with the rest of the mozzarella and cheddar.

9️⃣ Bake: Place the casserole in the preheated oven and bake for about 10 minutes, or until the cheese is fully melted and bubbling.

🔟 Garnish and serve: Once out of the oven, sprinkle with dried parsley for a touch of color. Let the casserole cool for a few minutes before serving.