In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat.

Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.

Stir in the diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper.

Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes.

Add the uncooked elbow macaroni to the pot, stir well, and cover. Cook for an additional 10-15 minutes, or until the pasta is tender.

Serve hot and enjoy your easy goulash!