Step 1

Heat the oil in a large skillet over medium-high heat.

Step 2

Add the beef and brown it, breaking it up as it cooks, about 5-7 minutes.

Step 3

Drain the fat from the skillet if desired.

Step 4

Stir the onion and the garlic into the beef mixture and sauté until the onion is translucent, about 3 minutes.

Step 5

Stir the ground paprika, the parsley, the tomato paste, and the Worcestershire sauce into the skillet.

Step 6

Stir the celery and the diced bell peppers into the meat mixture and stir-fry until tender, about 4 minutes.

Step 7

Add the broth, the tomato sauce, and the diced tomatoes to the meat mixture, stirring well and bringing it to a boil.

Step 8

Season the meat mixture with the salt and the pepper.

Step 9

Stir the macaroni into the meat mixture and reduce the heat to medium.

Step 10

Cover the skillet with a lid and simmer until the macaroni is al dente, about 15 minutes.

Step 11

Stir the mixture and mix in the cream cheese.

Step 12

Sprinkle the goulash with the cheese, then cover the skillet and let sit until the cheese has melted, about 2 minutes.

Step 13

Serve.