Start by bringing a large pot of salted water to a boil. Once bubbling, add wide egg noodles and cook according to package instructions until al dente, about 7-9 minutes. Drain the noodles and set aside.

In a large skillet, heat a drizzle of oil over medium-high heat. Add the lean ground beef and finely chopped onion, cooking until the beef is browned, about 5-7 minutes. Drain excess fat.

Sprinkle in garlic powder, onion powder, salt, and black pepper into the beef mixture. Stir well and let cook for about 2 minutes.

In a separate bowl, whisk the brown gravy mix with cold water until smooth. Pour this into the beef skillet along with the cream of mushroom soup, stir to combine, reduce heat to medium-low, and let it simmer for about 10 minutes.

Gently stir in the drained egg noodles, ensuring they are coated in the sauce.

Remove from heat and fold in the sour cream. Sprinkle with dried parsley before serving.

Serve with plenty of sauce, possibly paired with a green salad or crusty bread.