Heat the avocado oil in a Dutch oven (or a large skillet with a deep lip or large pot with a thick bottom) over medium-high heat on the stove top. Add the chopped onion and sauté, stirring occasionally, until the onion begins to turn translucent, about 3 to 5 minutes.

Stir in the fresh garlic and continue sautéing for another 2 minutes.

Add the ground beef to the skillet and use a spatula to break it up into smaller pieces.

Sprinkle in the seasonings (paprika, Italian seasoning, sea salt, and black pepper) and stir well. Cook until the ground beef has browned and is mostly cooked through.

Pour in the tomato sauce, diced tomatoes, beef broth, and soy sauce (or Worcestershire sauce) and stir well.

Bring the mixture to a full boil then reduce the heat to medium heat and allow the sauce to gently boil for 8 to 10 minutes, stirring occasionally.

Add the pasta noodles and cook for 7 to 12 minutes at a gentle bubble, or until the noodles are tender, stirring occasionally. Stir in the fresh parsley. The goulash is ready once the noodles are tender.

As the goulash sits, the noodles will absorb more sauce. Initially, this goulash is fairly saucy and watery, but becomes thicker over time.

Serve goulash in big bowls with a sprinkle of grated cheese on top if desired. I love sprinkling grated parmesan on top, but cheddar cheese or colby jack cheese are great too.