Brown the Beef: In a large pot or deep skillet, add the ground beef and diced onion. Season with salt and pepper, then cook over medium heat until the meat is browned and the onion is soft and translucent. Drain off any excess grease and set the mixture aside.
Cook the Pasta: In a separate large pot, bring salted water to a boil. Add the elbow macaroni and cook until it reaches your desired texture — about 8–10 minutes for al dente. Drain and rinse under warm water to prevent sticking.
Combine the Ingredients: Return the cooked macaroni to the pot. Add the browned beef mixture, tomato sauce, diced tomatoes, Rotel, and 12 ounces of water. Stir well to combine everything evenly.
Season to Taste: Add garlic powder, Italian seasoning, parsley, salt, and pepper. Adjust the amounts according to your personal taste — start light and build flavor as you go.
Simmer the Goulash: Bring the mixture to a gentle simmer over low heat. Cook uncovered for 20–30 minutes, stirring occasionally to prevent sticking. Halfway through, taste and adjust the seasonings as needed.
Serve and Enjoy: Once the sauce thickens slightly and the flavors have melded together, remove from heat. Let it rest for 5–10 minutes before serving warm.
