In a large Dutch oven cook ground beef on medium-high until no longer pink. Drain the excess grease. Add onions and garlic and cook until onions are tender about 10 minutes.
Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, garlic powder, pepper and seasoned salt. Heat to boiling and reduce heat to low. Cover and cook 20 minutes stirring occasionally.
Stir in elbow macaroni and simmer covered for 25 minutes stirring occasionally.
Remove from heat and let sit for at least 30 minutes before serving to let flavors blend. Serve and enjoy!