Preheat your oven to 350°F (175°C).

In a large pot, cook the elbow macaroni according to the package instructions until al dente, drain, and set aside.

While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and diced onion, cooking until the meat is no longer pink and the onions are translucent. Add the minced garlic and cook for an additional minute.

Stir in the diced tomatoes with their juice, tomato paste, beef broth, and Italian seasoning into the skillet with the ground beef. Season with salt and pepper. Bring the mixture to a simmer and let it cook for 5-10 minutes until slightly thickened.

In a separate bowl, combine the softened cream cheese and sour cream. Mix well until smooth.

Take the cooked macaroni and fold it into the cream cheese and sour cream mixture until the pasta is well coated.

In a greased 9x13 inch baking dish, layer half of the creamy macaroni, half of the ground beef mixture, and half of the shredded cheddar cheese. Repeat the layers with the remaining macaroni, beef mixture, and cheese.

Place the casserole in the oven and bake for 20-25 minutes, until the cheese is melted and bubbly.

Remove from the oven, let it cool for a few minutes, and garnish with fresh chopped parsley before serving.