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

In a separate saucepan, cover large eggs with cold water and bring to a boil over medium-high heat. Once boiling, cover and remove from heat; let sit for 10-12 minutes. Transfer to an ice bath, cool, then peel and chop.

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

Add the cooled pasta, chopped eggs, celery, and red onion to the dressing. Toss gently to combine. Fold in chopped parsley and dill.

Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Adjust seasoning if necessary before serving.