Cook 1 1/3 cup elbow macaroni until slightly undercooked (al dente) and set aside.
In a large soup pan mix the following ingredients:
1 large (32 oz.) can tomato juice and then a half can of water
1 ½ t. dried parsley flakes
1 t. chili powder
½ c. sugar
2 T butter
½ c. Catalina light dressing
1 pound browned ground beef (salt and pepper to taste)
Heat the above and add cooked macaroni last. Simmer until macaroni is warmed.