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)
Add in garlic powder, onion, bell pepper, mushrooms, diced tomatoes, tomato sauce, water, and Italian seasoning.
Bring the mixture to a simmer. Cover, and let cook for 15-20 minutes, stirring occasionally.
Stir in the elbow macaroni pasta, corn, salt, and pepper.
Cover and continue simmering an additional 15 minutes.
Stir goulash occasionally, until the pasta is cooked through.
Serve warm and refrigerate leftovers.