Fill a large pot with salted water and bring it to a rolling boil over high heat.

Once boiling, add the raw elbow macaroni to the pot and return to a boil.

Cook the pasta uncovered, stirring occasionally, for approximately 8 minutes or until al dente.

Drain the cooked macaroni in a colander and set aside.

In a large skillet or pot, heat the olive oil over medium heat.

Add the minced garlic and chopped onion to the skillet and cook for about 5 minutes, or until softened.

Stir in the chopped green bell pepper and continue to cook for another 8 minutes, or until tender.

Mash the corned beef in the skillet and simmer for a few minutes until heated through.

Stir in the ketchup, tomato soup, cooked macaroni, salt, and ground black pepper.

Mix well to combine all the ingredients.

Simmer the goulash mixture over medium heat until heated through.

Sprinkle the shredded Parmesan cheese over the hot goulash and serve immediately.