Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water.

In a separate saucepan, place eggs and cover with cold water. Bring to a boil, cover and remove from heat. Let sit for 10-12 minutes. Transfer to ice bath, cool, peel, and chop.

In a mixing bowl, whisk together mayonnaise, sour cream, mustard, and vinegar until smooth. Stir in paprika, garlic powder, onion powder, salt, and pepper.

In a large bowl, combine cooled pasta, chopped eggs, diced celery, and red onion. Add fresh herbs if using. Pour dressing over and gently toss until coated.

Cover and refrigerate for at least one hour before serving. Stir, taste, and adjust seasoning if necessary, then serve chilled.