MAKEOVER: Hearty Hamburger Goulash (by 3008CP)

20 oz. dry elbow macaroni
2 lbs. lean ground beef
1 large onion, chopped
2 cans diced tomatoes
1 (6 oz) can tomato paste
2 T Worcestershire
1/4 c brown sugar
3 t paprika
2 t garlic powder
1 t dry mustard
dash of cayenne pepper

Drop macaroni into a large pot of boiling water. Stir occasionally to prevent sticking. While macaroni is cooking, brown ground beef and onion in a large skillet; cook until well done and juices dry up. (May add seasoning during cooking, if desired). Remove from heat. When macaroni reaches desired tenderness, remove from heat and drain. Return the macaroni to the pot, then add the ground beef and onion mixture and corn. Mix thoroughly. Add ketchup, Worcestershire, sugar and spices and stir until covered evenly. (May add water to achieve a moister consistency if desired.) Makes approximately 12 servings (serving size 12 oz. or about 1-1/2 cups). Tastes great as leftovers and also freezes well.