Brown the beef in a large stock pot over medium-high heat for 5-7 minutes, breaking apart as it cooks. Add minced garlic and onion powder, stirring for 1-2 minutes until fragrant. Drain excess grease.

Combine beef broth, chopped tomatoes, ketchup, Worcestershire sauce, and optional brown sugar in the pot. Stir and bring to a boil, then reduce to a simmer for 8-10 minutes to meld flavors.

Stir in dry macaroni and cook for about 15 minutes or until tender yet al dente, stirring occasionally to avoid sticking.

Remove from heat. Optionally, sprinkle shredded cheese over each serving, then ladle into bowls and serve immediately.