Heat the oil in a deep skillet and start the onions and garlic cooking, stirring periodically.

Put a large pot of salted water on to boil for the pasta. Cook the pasta al dente then drain and set aside.

When the garlic and onions are soft, about 5 minutes, add the ground beef and cook, stirring to break up the chunks. (Note: this would also be a great dish to use boiled ground beef in.) Cook until browned, then drain excess oil and fat.

Add the tomato sauce, kidney beans, cream of mushroom soup, cooked pasta, and Worcestershire sauce. Heat through, stirring, then stir in the frozen peas, stir, and cover. Let the goulash simmer a few minutes to finish the pasta and heat the peas.

Top with grated cheese, cover, and let the cheese melt. Serve.