Heat a large skillet over medium-high heat. Add the lean ground beef and chopped onion. Cook, stirring and breaking up the meat, until the beef is browned and the onion is soft, about 7-10 minutes. Drain off any excess fat.

Stir in the tomato paste, garlic powder, and chili powder. Season with salt and pepper.

Pour in the beef broth and Worcestershire sauce; bring the mixture to a boil. Add the uncooked elbow macaroni and heavy cream, then reduce the heat to a gentle simmer.

Stir occasionally and cook until the pasta is tender and most of the liquid is absorbed, about 12-15 minutes. If the liquid is absorbed and the pasta isn't fully cooked, add a splash or two more of broth so the mixture doesn't dry out.

Remove the skillet from heat and stir in the shredded cheddar cheese until it is melted and mixed well. Allow the dish to rest for a couple of minutes before serving to let the sauce thicken.

Taste and adjust the salt and pepper if needed. Serve warm, garnished with parsley, and enjoy your comforting meal.