Preheat your oven to 350°F (175°C).

Cook the elbow macaroni according to the package instructions, usually for about 8-10 minutes, until al dente. Drain and set aside.

Brown the ground beef in a large skillet over medium heat, stirring often until it's browned and cooked through, approximately 5-7 minutes. Add chopped onion halfway through.

Mix in the cream of mushroom soup, garlic powder, salt, and pepper with the cooked beef. Stir thoroughly until combined and bubbling.

Combine the drained macaroni with the beef mixture in a large bowl. Gently fold in half of the cheddar cheese.

Pour the mixture into a greased baking dish, smoothing it into an even layer. Top with the remaining cheddar cheese and sprinkle on bread crumbs if desired.

Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.