Fill a large pot with water and place it on the stove over high heat to start bringing it to a boil. This ensures the water will be ready for the egg noodles when the beef mixture is nearly done.

In a large skillet over medium-high heat, cook and crumble the lean ground beef with the finely chopped onion. Sprinkle in the garlic powder, onion powder, salt, and black pepper. Stir and cook until the beef is no longer pink and the onion is soft. Drain any excess grease or liquid from the skillet. I find that draining the fat at this stage keeps the finished dish from being greasy.

In a small bowl, whisk together the brown gravy mix packet with the cold water until smooth and no lumps remain. Pour this mixture into the cooked ground beef (from Step 2). Add the cream of mushroom soup and the sour cream, then stir well to fully combine all ingredients into a creamy sauce.

Reduce the heat to medium or medium-low and let the ground beef and sauce mixture simmer for about 10 minutes, stirring occasionally. While it simmers, add about 1 teaspoon of salt to your boiling water and cook the wide egg noodles according to the package instructions until just tender. Once cooked, drain the noodles but do not rinse them. Personally, I always salt the pasta water—this is a chef’s trick for making noodles taste so much better!

Add the drained egg noodles and dried parsley into the creamy ground beef mixture in the skillet. Gently stir everything together until the noodles are thoroughly coated in the sauce and the parsley is evenly distributed. The dish is now ready to be served!