Bring a large pot of salted water to a boil. Add 8 oz of dry macaroni noodles and cook for 8–10 minutes until al dente. Drain and rinse under cold water.

Finely dice the sweet gherkins, red bell pepper, celery, and red onion. Add hard-boiled eggs if using. Place all diced ingredients in a large mixing bowl.

In a separate bowl, combine mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper. Whisk until smooth.

Add the cooled macaroni to the bowl with the vegetables. Pour the dressing over and gently fold together until well coated.

Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.