Cook ground beef and chopped onion in a large skillet over medium heat until the beef is no longer pink. Drain off any excess grease.

Stir in beef broth, uncooked bow tie pasta, water, Italian seasoning, chili powder, salt, garlic powder, and pepper.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Add chopped yellow pepper and zucchini. Cover and cook for 2-4 minutes longer, or until the pasta and vegetables are tender, stirring occasionally.

Stir in chopped tomatoes.

Sprinkle with shredded cheddar cheese and serve.