1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine ground beef, breadcrumbs, garlic powder, onion powder, salt, pepper, and optional Worcestershire sauce until well mixed.
3. Press the meat mixture into the bottom of a greased 9×13-inch baking dish.
4. Partially bake the meatloaf base for about 20 minutes to set.
5. Meanwhile, cook pasta shells in boiling salted water until al dente, then drain.
6. In a separate bowl, mix condensed tomato soup with milk and optional smoked paprika.
7. Remove meatloaf base from oven. Layer cooked pasta shells evenly over the meat.
8. Pour the tomato-milk sauce over the pasta layer.
9. Sprinkle 1 1/2 cups of sharp cheddar cheese over the top.
10. Bake uncovered for an additional 25-30 minutes or until the cheese is bubbly and golden.
11. Let the casserole rest for 5 minutes before serving to set and cool slightly.