Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package instructions. Drain and set aside.

In a large skillet over medium heat, cook ground beef and diced onion for 5–7 minutes, stirring occasionally, until the beef is browned and onions are soft. Drain excess fat.

Stir in minced garlic and cook for 1 minute until fragrant.

Pour in beef broth and milk, then stir in ketchup and mustard. Bring to a gentle simmer and let the sauce thicken slightly.

Add the cooked pasta to the skillet and stir gently to coat. Sprinkle shredded cheddar over the top and stir until melted and creamy. Season with salt and pepper to taste.

Spoon into bowls, top with chopped dill pickles and fresh parsley, and serve hot.