In a large skillet over medium-high heat, brown 1 pound of ground beef, breaking it into small crumbles with a spatula. Cook for about 5-7 minutes until it is no longer pink.

Add 1 cup of diced onion and sauté until the onion is softened and translucent. Drain any excess fat.

Stir in 1 cup of BBQ sauce, 1 cup of ranch dressing, 1 teaspoon of garlic powder, and salt and pepper to taste. Mix everything thoroughly until well combined.

Gently fold in 2 cups of cooked elbow macaroni to the beef and sauce mixture until well coated.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and spoon the beef mixture into it.

Sprinkle 2 cups of shredded cheddar cheese evenly over the top.

Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges begin to lightly brown.

Let cool for a few minutes, then garnish with chopped parsley if desired and serve hot.