In 4 qt. saucepan, brown ground beef until almost done, drain off excess fat. Add onion and garlic, and cook until onion is tender but not brown. Stir in water, beef broth, tomato sauce and seasonings. Heat to boiling. Add uncooked macaroni and return to boil. Cover and cook, stirring frequently, 12 minutes or until elbow macaroni are tender. Salt and pepper to taste; spinkle with Parmesan cheese if desired.
I found that I needed to stir it very frequently because the macaroni tended to stick to the bottom of the pan.