1. Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, according to package instructions. Drain and rinse with cold water. Set aside to cool completely.

2. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, sugar, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.

3. Finely chop the red onion, celery, and red bell pepper. Chop sweet pickles or relish if using.

4. Once pasta has cooled, add it to the bowl with the dressing. Add the chopped vegetables and gently fold everything together until evenly coated.

5. Cover and refrigerate for at least 1 hour. Before serving, stir gently and garnish with paprika if desired.