Peel and chop the onions. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into fine rings. Peel garlic and chop finely. Clean and peel carrots, wash if necessary, cut them lengthwise into quarters and cut into cubes. Wash sage, rosemary and thyme and shake dry.
Heat the oil in a casserole dish. Brown the meat in it, possibly in 2-3 portions, while turning. Add the onions, carrots, garlic, chilli, sage, rosemary, thyme and bay leaf and fry briefly. Season with salt, pepper and paprika. Add tomato paste, stir in, sauté briefly. Deglaze with wine, bring to the boil briefly. Add tomatoes, bring to the boil, cover and stew at low to medium heat for about 2 1/2 hours. Stir from time to time. The meat should fall apart at the end of the cooking time.
Prepare the pasta in boiling salted water according to the instructions on the packet. Remove shavings from the cheese with a peeler. Season goulash with salt, pepper and sugar. Remove herb stems and twigs. Pour the pasta into a sieve, quench briefly, drain. Arrange noodles with goulash and cheese on plates, garnish with thyme if necessary. Add the rest of the goulash and cheese.