Known as "Macaroni goulash," or "American goulash" in my home, this was an economical, reasonably quick, and tasty dish, that was a popular weeknight supper in my house, in the 1960's and 70's. I plan on making this next week, as I have some leftover macaroni I want to use up.

1 pound ground beef (mince)
1 small can tomato sauce*
1 small can tomato paste
1 small can peas, drained
1 tsp garlic powder (or 1/2 tsp finely minced garlic)
1 small yellow onion, chopped (can substitute 1/2 TBLS onion powder)
1/2 small box elbow macaroni

Cook macaroni in boiling salted water, to which a few drops of vegetable or olive oil have been added. When tender, drain and give a quick rinse in cold water, then set aside.

In the meantimes, brown ground beef with onions in a large, deep skillet or electric fry pan, until crumbly. Drain, and add stir in all remaining ingredients, including macaroni. Reduce heat and simmer over low heat, for about 15 minutes, being careful not to burn it.

*Can substitute a cup of tomato puree or crushed tomatoes, if tomato sauce is unavailable.