In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

Stir in the garlic powder, onion powder, paprika, salt, and pepper. Cook for an additional minute to combine the flavors.

Add the elbow macaroni, beef broth, and Worcestershire sauce to the skillet. Bring to a boil, then reduce the heat to low. Cover and simmer for about 10-12 minutes, or until the pasta is tender and most of the liquid is absorbed.

Stir in the milk and shredded cheddar cheese until melted and creamy. Cook for another 2-3 minutes, stirring occasionally.

Remove from heat and let it sit for a couple of minutes to thicken. Garnish with chopped parsley if desired.