In a soup pot, cook brown beef and onion over high heat until beef is no longer pink, stirring to break up the beef. Add broth, macaroni, paprika, garlic powder, and pepper; bring to a boil, stirring occassionally. Reduce heat to a medium high, cover and simmer, 6-8 minutes, or until macaroni is tender. Remove from heat and stir in sour cream.
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 293 (47%)|
|Amt Per Serving||% DV|
|Total Fat 32.5g||43 %|
|Saturated Fat 13.5g||67 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 136.8mg||42 %|
|Sodium 652.4mg||22 %|
|Potassium 735.3mg||19 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 36.2g|
|Protein 41.4g||59 %|
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Calories per serving: 622
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