In a large skillet cook the ground beef over medium heat until it's no longer pink and starts to brown. Drain off any excess fat, if needed. If using extra lean ground beef there won't be any excess fat to drain.
Add the ketchup, mustard, hot sauce, onion powder, garlic, salt, pepper and stir everything together.
Stir in the pasta and beef broth. Bring to a boil then turn the heat down. Cook for about 15 to 20 minutes or until the pasta is cooked through. Most of the sauce should have been absorbed as well.
Stir in the sour cream then the cheeses and cook for another 30 seconds to a minute until the cheese melts.
Garnish with parsley and serve.
You can use ground chicken or turkey to reduce the fat content.This dish is also delicious the next day, just be sure to store in an airtight container in the fridge for up to 3 - 4 days. You can freeze this recipe too, it'll stay fresh for up to 3 months in an airtight container.Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.