1. Set a large pot or Dutch oven over medium-high heat. Cook and crumble the ground beef with diced onion and bell pepper until beef is no longer pink. Add minced garlic, garlic powder, onion powder, and Italian seasonings, cooking for an additional 2-3 minutes until fragrant. Drain grease and season with salt and pepper. Remove meat mixture and set aside.
2. Add broth to the pot, scraping up any brown bits from the bottom. Bring to a boil. Add broken spaghetti noodles, twisting them to submerge as they soften, then stir in undrained diced tomatoes, marinara sauce, tomato paste, balsamic vinegar, dried herbs, and optional sugar.
3. Submerge pasta beneath the liquid and add softened cream cheese, if using. Partially cover and simmer, stirring occasionally, for 15-20 minutes until pasta is al dente. If sauce is too watery, cook uncovered to thicken; if pasta needs more liquid, add additional broth.
4. Return meat mixture to the pot, stirring to combine and heat through. Serve topped with Parmesan cheese, parsley, and crushed red pepper flakes, if desired.