In a small bowl, combine the paprika, onion powder, garlic powder, mustard powder, salt, and black pepper; set aside.

Heat a large skillet over medium-high heat with olive oil spray or olive oil.

Add the ground beef and chopped onion to the skillet and cook, breaking up the beef, until no pink remains and the onion is softened, about 5-7 minutes; drain any excess grease.

Stir in the prepared spice mixture, diced tomatoes, tomato paste, Worcestershire sauce, and granulated sugar; cook for 1-2 minutes, stirring constantly.

Add the uncooked penne pasta and 3 cups of chicken stock to the skillet, ensuring the pasta is mostly submerged.

Bring the mixture to a boil, then reduce heat to a simmer and cook for 12-14 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed; add a splash more chicken stock from the remaining cup if needed.

Remove the skillet from the heat, then stir in the chopped pickles and most of the shredded cheddar cheese, reserving a small amount for garnish.

Stir until the cheese is melted and the sauce is velvety and coats the pasta.

Garnish with the reserved shredded cheddar and fresh chopped Italian parsley before serving.