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Add 2 pounds of ground beef to a large pot and brown it.
Add the chopped onion and break up the beef as it cooks.
Add the minced garlic, paprika, Italian seasoning, salt, black pepper, cayenne, and bay leaves. Cook for a couple minutes.
Add the chicken broth, marinara sauce, diced tomatoes, water, and soy sauce. Bring to a low simmer and let it cook for 30 minutes.
Add the 2 cups of elbow macaroni noodles, bring to a rapid boil, and cook for 10-12 minutes.
Remove the bay leaves, add the 1 cup of shredded white cheddar cheese and the handful of fresh dried parsley. Stir and let sit for 5 minutes with the lid on.
Serve the goulash in bowls, topped with more shredded white cheddar cheese and a pinch of parsley.