Cook the ground beef with the garlic, onion and green pepper in a large skillet over medium-high heat until the beef is well done.

Drain off the grease, then return the pan to the stove. Add in all seasonings, Worcestershire sauce and tomato soup and cook, stirring constantly, for 2 minutes.

Add in the tomato sauce and diced tomatoes. Stir to combine everything and heat until sauce starts boiling.

Cover pan, reduce heat to medium-low and allow mixture to simmer for ~20 minutes, stirring occasionally, until sauce is nice and thick. Taste test the mixture when it's done simmering and add 1-2 Tbsp. granulated sugar to taste, if desired.

While the mixture is simmering, boil the elbow macaroni according to package directions for al dente, with 1 Tbsp. olive oil in the water (this will help prevent the pasta from sticking together after draining).

Drain the macaroni. Ideally, the sauce mixture will be done simmering at this point. If so, add the macaroni to the sauce mixture, stirring to combine everything together, and allow to simmer for 5 minutes. If not, wait until the sauce mixture is done simmering, and then add the macaroni, stir to combine and simmer for 5 minutes.

Serve the Goulash as is or with optional toppings such as grated parmesan cheese or shredded cheddar cheese.