Goulash

In a Dutch oven or a large stock pot, brown hamburger and onion. Drain and return to pot.

Add tomato sauce and diced tomatoes (I especially like the fire-roasted variety for extra flavor). Add macaroni and water and a sprinkle of garlic powder. The key to the garlic powder is not to use too much—I would say less than 1/8 teaspoon. You want it there but not enough that you can taste it.

Stir and cook for 30 minutes on medium heat until macaroni is tender and liquid is absorbed. Serve with crusty bread.