Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt, and black pepper. Mix until smooth.

Add the cooled macaroni to the dressing and stir to coat evenly.

Fold in the diced celery, red bell pepper, red onion, sweet pickle relish, and chopped hard-boiled eggs.

Gently mix in the chopped parsley.

Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.