Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, about 1-2 minutes less than package instructions. Drain and set aside.

In a large skillet over medium heat, warm olive oil. Sauté chopped onion and minced garlic until fragrant, about 3-4 minutes. Add ground beef, cooking until browned, about 6-8 minutes, then drain excess fat.

Stir in tomato sauce and beef broth. Season with salt, pepper, Italian seasoning, Worcestershire sauce, and sugar. Simmer on medium-low heat for 5 minutes.

Bring the sauce to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally.

Add cooked macaroni to the skillet and stir in cheddar cheese until melted and combined.

Optional: Transfer to a greased baking dish, top with mozzarella cheese, and bake at 375°F for 10-15 minutes until bubbly and golden.

Serve hot, garnished with parsley if desired.