Step 1

In a medium bowl, add water and bouillon cubes. Microwave on high for 4 minutes, or until the beef bouillon cubes are dissolved. Set aside.

Step 2

In a large skillet, cook ground beef over medium high heat until no longer pink. Drain grease and return beef to pan.

Step 3

Turn heat down to medium and add onion, salt, pepper, minced garlic, Italian seasonings, garlic powder, and chili powder. Stir well and let cook until onions are soft and translucent, about 5-7 minutes.

Step 4

Add Worcestershire sauce, tomato paste, and diced tomatoes (still in their juices) and stir together.

Step 5

Next, add the dried large elbow macaroni and beef bouillon broth to the beef mixture and stir together.

Step 6

Cover and let simmer over medium-low for 5 minutes. Uncover and stir. Cover again and let simmer for another 5 minutes, or until pasta is tender and done.

Step 7

Uncover mixture and stir in sour cream and milk.

Step 8

Pour ½ of the beef and pasta mixture into a 9x13 glass baking dish. Sprinkle ½ of the mozzarella and 1/2 cheddar cheese over the casserole.

Step 9

Pour the remaining beef and pasta mixture over the top of the cheese. Sprinkle with remaining cheese.

Step 10

Bake uncovered at 400 degrees for 10 minutes, or until the sides of the casserole are bubbling.