In a Dutch oven or large pot, cook the ground beef over medium heat, breaking it apart with a spoon until browned, about 10 minutes.

Drain excess fat if necessary.

Stir in the chopped onions and garlic, cooking until the onions become translucent, about 5 minutes.

Add the seasoned salt, Italian seasoning, soy sauce, diced tomatoes, tomato sauce, water, and bay leaves to the beef mixture.

Stir well to combine.

Bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.

Stir in the uncooked macaroni and continue to simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally.

Once the macaroni is cooked, remove the bay leaves and discard.

Serve the beef goulash with macaroni warm, either on its own or with a side of white rice or tacos.