In a large pot over medium heat, combine the chopped chives, onion, bell pepper, and ground antelope meat.

Cook until the vegetables are tender and the meat is browned, approximately 10 minutes.

Stir in the elbow macaroni, water, beef broth, chopped tomato, celery, red potatoes, and drained corn kernels.

Bring the mixture to a boil over high heat for 3 minutes, then reduce the heat to medium.

Cover the pot with a lid and simmer for approximately 30 minutes, or until the potatoes are tender, stirring occasionally.

Season the goulash with salt and black pepper to taste.

Sprinkle with garlic powder before serving.

Serve the Serbian antelope goulash hot, optionally garnished with additional chopped chives or a dollop of sour cream.