Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain the pasta and set aside.

In a large skillet over medium heat, add the lean ground beef. Cook for about 5-7 minutes until browned. Add the chopped onion and minced garlic, sautéing for an additional 3-4 minutes until the onion is translucent and the garlic is fragrant.

Season the mixture with garlic powder, Italian seasoning, salt, and black pepper to taste.

Pour the tomato sauce into the skillet, stirring to combine. Bring it to a gentle simmer and cook for about 20 minutes.

Lower the heat and add the cooked elbow macaroni to the skillet. Stir gently until the pasta is mixed and coated with the sauce.

Serve the Beefaroni in bowls, garnishing with cheese or herbs if desired. Enjoy!