In a large Dutch oven or pot over medium-high heat, cook the ground beef and diced onion until the beef is fully browned and the onion is translucent, about 7-10 minutes. Drain off excess grease.

Add the minced garlic to the pot and cook for 1 more minute until fragrant.

Stir in the tomato sauce, petite diced tomatoes (with their juice), beef broth, soy sauce, Italian seasoning, paprika, salt, and pepper. Mix well and bring the entire mixture to a simmer.

Add the uncooked elbow macaroni to the pot and stir to combine. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the macaroni is tender. Stir occasionally to prevent the pasta from sticking to the bottom.

Remove the goulash from the heat and let it stand, covered, for at least 5 minutes. This will allow the sauce to thicken. Serve hot.