Begin by bringing a large pot of salted water to a rolling boil. Add elbow macaroni or small pasta shells, cooking until al dente, approximately 7-9 minutes. Once done, drain the pasta and rinse it under cold water to halt cooking and cool it down.

In a saucepan, place your large eggs and cover them with cold water. Bring the water to a rapid boil, then cover the pot and turn off the heat, allowing the eggs to sit for about 10-12 minutes. Transfer the eggs to a bowl of ice water to cool.

While the pasta cools and the eggs chill, whisk together the mayonnaise, sour cream, yellow mustard, and white vinegar in a large mixing bowl. Add garlic powder, onion powder, paprika, salt, and pepper to taste.

Once your pasta is cool and eggs are peeled and chopped, gently fold them into the dressing along with diced celery and red onion. If using fresh parsley and dill, add them too. Toss all ingredients together until coated.

Cover the bowl with plastic wrap or transfer to an airtight container, then refrigerate for at least 1 hour. Taste and adjust seasonings before serving.