In a deep skillet, brown hamburger.
Add 2 cups chicken stock, 3 oz tomato paste, tsp onion powder, 1/2 garlic powder, 1 tsp dried oregano, 1/2 tsp dried basil 1/4 tsp sugar, and salt and pepper to taste. (Might not need salt.) Stir to dissolve tomato paste and mix seasonings.
Bring to a simmer on high heat for 5 minutes; it needs to reduce by about half.
Reduce heat to low. Add 2 cups milk and mafalda pasta. Simmer, covered, on low about 6-7 minutes for al dente, or according to pasta package time. Do not overcook it, and do not use higher than medium low heat, as this can curdle the milk.
When the pasta is done, remove from heat. Stir in one cup total shredded cheese (blend of cheddar and mozzarella or Monterey jack) until melted. Serve immediately.