In a large pot over medium heat, add 1 pound of ground beef, breaking it apart as it cooks. Allow it to brown for about 5-7 minutes, stirring occasionally until it achieves a nice deep brown color and is no longer pink. Drain any excess grease.

Add 1 medium diced onion and 3 minced garlic cloves to the pot with the browned beef. Cook for 3-4 minutes, stirring frequently, until the onion is soft and translucent, and the garlic is fragrant.

Stir in 1 can of diced tomatoes, 1 can of tomato sauce, and 3 cups of beef broth. Incorporate 1 tablespoon of Worcestershire sauce, 1 teaspoon of paprika, 1 teaspoon of Italian seasoning, along with salt and pepper to taste. Bring to a simmer for about 5 minutes.

Mix in 2 cups of elbow macaroni. Cover the pot and reduce the heat to low or medium-low. Cook for 12-15 minutes, stirring occasionally, until the pasta is tender.

Taste and adjust the seasoning if needed. If the goulash is too thick, add a splash of beef broth or water. Serve hot, garnished with chopped parsley.