In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add ½ cup of diced sweet onion and 3 minced garlic cloves, sautéing for about 3 minutes or until the onion is translucent.

Stir in 1 pound of lean ground beef, cooking until browned for about 5 to 7 minutes. Drain any excess grease.

Reduce the heat to low, sprinkle in 2 tablespoons of all-purpose flour and 1 tablespoon of tomato paste, stirring for 2 minutes to create a roux.

Gradually pour in 1½ cups of beef broth and 8 ounces of tomato sauce, whisking to prevent lumps. Add in ½ cup of heavy cream, 1 teaspoon of Worcestershire sauce, 1 teaspoon of yellow mustard, and 1 teaspoon of ketchup, blending until smooth.

Stir in ¾ teaspoon each of dried oregano and basil, along with ½ teaspoon of table salt and ⅛ teaspoon of black pepper to taste. Simmer gently for about 5 minutes until thickened.

Add ½ pound of cooked elbow macaroni to the sauce, folding until each piece is coated. Cook for another 3 to 5 minutes.

Remove from heat and top with 2 cups of shredded cheddar cheese. Cover with a lid for 2 minutes to melt the cheese.

Garnish with 1 teaspoon of chopped Italian parsley and serve warm.