Bring a large pot of salted water to a boil over high heat. Add the dry macaroni noodles and cook until al dente, about 8-10 minutes, stirring occasionally. Once cooked, drain and rinse under cold water until thoroughly cooled. Toss with a drizzle of olive oil to prevent sticking.

Finely dice the sweet gherkins, red bell pepper, celery, and red onion. If using hard-boiled eggs, chop those too. Aim for uniform pieces for a balanced salad.

In a medium mixing bowl, combine mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper. Whisk until creamy and well-blended, adjusting the seasoning to taste.

In a large bowl, combine the cooled macaroni with the diced vegetables and hard-boiled eggs. Gently fold in the dressing mixture, ensuring everything is coated evenly for a creamy texture.

Cover the salad and refrigerate for at least 1 hour to allow flavors to meld beautifully. Stir again before serving, adding mayo or pickle juice to achieve your preferred consistency.