Begin by bringing a large pot of salted water to a rolling boil. Add the dry macaroni noodles and cook them until al dente, about 8–10 minutes. Drain and rinse under cold water until cool.

Finely dice the sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs.

In a medium bowl, combine mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, salt, pepper, garlic powder, and crushed red pepper. Whisk until smooth.

In a large mixing bowl, gently fold together the cooled macaroni noodles and diced mix-ins. Pour the dressing over the mixture and stir carefully.

Cover and refrigerate for at least 1 hour to allow flavors to meld.