Begin by bringing a large pot of salted water to a rolling boil. Add the macaroni noodles and cook for 8-10 minutes until al dente, stirring occasionally. Drain and rinse under cold water.

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

In a bowl, whisk together mayonnaise, sour cream, sweet pickle juice, red wine vinegar, and sugar until smooth. Add Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper.

In a large bowl, combine the cooled macaroni, diced vegetables, and dressing. Stir gently until well-coated.

Cover with plastic wrap and refrigerate for at least 1 hour before serving.