Heat a large Dutch oven or large soup pot over medium-high heat.
Brown the ground beef. (If using ground venison, turkey, or buffalo add 2 Tbsp bacon renderings or butter- see recipe notes below)
1 lb ground beef
Add in the garlic powder, onion, bell pepper, mushrooms, diced tomatoes, tomato sauce, water, and Italian seasoning. Mix until combined.
2 teaspoon garlic powder, 1 white onion, diced, 1 bell pepper, diced, 8 oz mushrooms, finely diced, 28 oz canned tomato sauce, 28 oz water, 15 oz can diced tomatoes, 1 Tablespoon Italian seasoning
Bring the mixture to a simmer. Cover, and simmer for 15-20 minutes, stirring occasionally.
Stir in the elbow macaroni pasta, corn, salt, and pepper. Cover and continue to simmer an additional 15 minutes, stirring occasionally, until the pasta is cooked.
16 oz elbow macaroni, 15 oz canned corn, drained, 1 Tablespoon sea salt, 1/2 teaspoon ground black pepper
Serve warm and refrigerate leftovers for up to 4 days.