Cook the pasta. Bring a large pot of salted water to a boil. Add 8 oz dry macaroni noodles and cook until al dente for about 7-8 minutes. Drain and rinse under cold water.

Prep the mix-ins. Finely dice sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs. Set aside.

Whisk the dressing. In a medium bowl, combine mayonnaise, sour cream, sweet pickle juice, red wine vinegar, and sugar. Add mustard, salt, black pepper, garlic powder, and crushed red pepper; whisk until creamy.

Combine and coat. In a large mixing bowl, combine cooled macaroni, diced gherkins, bell pepper, celery, red onion, and hard-boiled eggs. Fold in the dressing.

Chill. Cover and refrigerate for at least 1 hour. Stir before serving.