In a large pot, fill with water and add a generous pinch of salt. Bring to a rolling boil over high heat.

Carefully add the elbow macaroni and stir gently. Cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.

In a large skillet over medium heat, brown the lean ground beef, breaking it apart until no longer pink, about 5-7 minutes. Add the onion and cook until translucent, about 2-3 minutes.

Stir in the minced garlic and cook for about 1 minute until fragrant.

Add garlic powder, Italian seasoning, salt, black pepper, and tomato sauce to the skillet. Stir and simmer for about 20 minutes.

Add the drained macaroni to the skillet and toss to coat in the sauce. Serve hot.