In a Dutch oven or large skillet, over medium high heat, brown ground beef, onion, and green pepper, seasoning with salt and pepper. Break ground beef into smaller chunks as it browns. Cook until meat is no longer pink and vegetables are softened, about 10 minutes.
Add garlic and paprika, cooking and stirring, for one minute or until fragrant.
Add tomatoes, tomato sauce, beef stock, Worcestershire sauce, Italian seasoning, and bay leaf; stir to combine. Bring to a simmer over medium high heat. Stir in uncooked macaroni.
Reduce heat to low; cover and simmer 8 to 10 minutes or until pasta is just tender, stirring occasionally. Add more broth, as needed.
Remove from heat, leave covered for 3 minutes. Goulash will thicken as it cools.
Remove bay leaf.
Serve with shredded cheddar cheese and chopped parsley, if desired.
