Melt butter in a Dutch oven over medium heat. Add mushroom slices and cook 2-3 minutes, stirring once. Add diced onion and sauté for 4-5 minutes, until onions are tender. Add in garlic and ground beef. Use wooden spoon to break up beef; cook until meat is no longer pink. Drain off any liquid.
Add tomatoes, broth and seasonings. Bring to a simmer. Stir in macaroni, making sure it is completely covered with sauce. Cover, reduce heat to low and simmer for 15-20 minutes or until pasta is tender.
Serve with a sprinkle of freshly grated parmesan cheese