Bring a large pot of salted water to a boil. Add elbow macaroni or small pasta shells and cook for about 8-10 minutes until al dente. Drain and rinse under cold water.

In a medium saucepan, place the large eggs and cover with water. Bring to a boil, then remove from heat and cover for 10-12 minutes. Transfer to ice water to cool.

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

Peel and chop the cooled eggs. Add them along with finely chopped celery and red onion to the dressing. Mix to combine.

Toss the cooled pasta into the dressing mixture and gently fold until evenly coated. Be careful not to mash the eggs.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour before serving.