Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, brown the ground beef with diced onions. Stir occasionally until the meat is no longer pink, about 5-7 minutes. Drain any excess fat if necessary.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the macaroni pasta and beef broth to the skillet. Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for about 8-10 minutes, or until the pasta is tender.

Once the pasta is cooked, turn off the heat. Stir in the shredded cheddar cheese and sour cream until everything is thoroughly combined. Season with salt and pepper to taste.

Transfer the mixture into a greased casserole dish, smoothing it out evenly.

Place the casserole in the preheated oven and bake for 15-20 minutes or until it’s bubbly and golden on top.

Optional, but highly recommended—sprinkle chopped pickles on top before serving for an extra zing!