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Beef Macaroni Stew
This can be made with more meat (1 lb.)  or with no meat if preferred....

1/2 lb. ground beef, which is 1 cup
(or 1 c. re-hydrated freeze dried ground beef)
3 c. water
1/4 c. dried chopped onions
1/2 tsp. garlic granules or garlic powder
1 can (15 oz.) crushed tomatoes
1/2 c. ketchup
1/4 c. dried carrots (optional, could decrease water by half cup if not using)
1 T. worcestershire sauce
sea salt and pepper to taste
1/2 tsp. dried parsley
3 c. cooked elbow macaroni (about 1 and 1/2 cups dry)

In large pot, on medium high heat brown hamburger if using fresh ground beef; set aside on a plate or in a bowl. Using same pot: water, dried onions, garlic, crushed tomatoes, ketchup, dried carrots, worcestershire sauce. Bring to boiling, cover, turn heat to low, cook 20 minutes, or until tender. Turn to simmer, add ground beef (whether fresh/browned or re-hydrated freeze dried), and salt, pepper, parsley, cooked macaroni; do not cover, let simmer 5 to 7 minutes.  Take off heat, let sit 5 minutes, stir a time or two.