In a large skillet, brown the ground beef over medium-high heat. Drain off excess grease.
Add cooked ground beef, carrots, celery, onion, garlic, tomatoes, tomato sauce, brown sugar, beef broth, oregano and basil into the slow cooker; stir to combine. Season with salt and pepper to taste.
Cover and cook over LOW heat for about 6 to 8 hours.
An hour before the soup is done, cook the noodles al dente, according to the package directions. Remove the noodles with a slotted spoon and place them into the slow cooker; gently stir to combine. Add a little pasta water, about 1/4 to 1/2 cup and stir again.
Cook for about 5-10 minutes more. Ladle the soup into bowls and sprinkle with parmesan cheese.