2 T. EVOO
3 pounds ground beef
2 large onions, finely chopped (about 2 cups)
2 14.5oz cans diced tomatoes
1 29oz can tomato sauce
3 T. soy sauce
2 tsp. dried basil
2 tsp. dried oregano
3 cloves garlic, minced
1 tsp. garlic powder
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
2 C. uncooked elbow macaroni

In a large dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10 minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for 5 minutes.
Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. Stir in the macaroni; simmer, covered, for 20 minutes. Let the goulash stand for 20 minutes before serving.