Cook and crumble the beef in a soup pot over medium heat until browned, drain the excess grease, and return the pot to the stove.

Stir in the ketchup, mustard, hot sauce, garlic powder, onion powder, seasoned salt, salt, and pepper, and cook for 30 seconds.

Stir in the chicken broth and pasta and turn the heat up to high.

Once boiling, turn the heat down to medium and simmer for 7 minutes.

Gradually stir a ladle of the broth into a bowl with the sour cream to temper it then pour it into the pot with the heavy cream.

Let it simmer for 3 minutes and turn off the heat.

If the soup is very brothy, ladle out and reserve enough broth in a separate bowl until there's just enough in the pot to cover the pasta. (If the soup is too brothy, the cheese won’t have anything to stick onto and melt and will clump together or turn stringy when trying to stir it into the soup.)

Stir in the cheese, a handful at a time until melted then serve with freshly sliced green onions and shredded cheese if desired.