In a Dutch oven, saute ground beef over medium-high heat until it browns. Break up the meat as you cook it. Drain any excess grease.
Add garlic and onions to the pot and cook for 5 minutes or until tender.
Pour 3 cups of water into the pot. Add diced tomatoes, tomato sauce, bay leaves, Italian Seasoning, House seasoning, seasoned salt, and soy sauce. Stir to combine.
Add the elbow macaroni and mix in.
Cover the pot once again with the lid and let it simmer over medium low heat for 30 minutes, stirring occasionally.
Remove from heat and take out the bay leaves. Let the goulash cool slightly before serving.