In a large skillet over medium-high heat, brown and crumble the ground beef. Drain any excess grease and then transfer to the crockpot.
Add the bell peppers, onion, garlic, beef broth, petite diced tomatoes, Worcestershire sauce, Italian seasoning, garlic powder, salt, black pepper, and bay leaf.
Cover and cook on for 5-6 hours on low or 2-3 hours on high.
During the last 30 minutes of cooking, remove the bay leaf, then add in the dried macaroni noodles and stir into the sauce. Continue cooking until the pasta is tender.
Stir in the shredded cheddar cheese and top with chopped parsley.
