Begin by bringing a large pot of salted water to a rolling boil. Add the wide egg noodles and cook according to package instructions until al dente, about 7-10 minutes.

In a large skillet, heat over medium-high heat and add the lean ground beef along with the chopped onion. Cook and crumble the beef for 5-7 minutes until no longer pink and onions are translucent.

After draining excess fat, stir in garlic powder, onion powder, salt, and black pepper into the beef mixture. Let the spices bloom for a minute, stirring to distribute flavors.

In a separate bowl, whisk together brown gravy mix with cold water until smooth. Pour this into the skillet with beef, then add cream of mushroom soup and sour cream. Stir until creamy, then reduce heat and simmer uncovered for about 10 minutes.

Once the egg noodles are cooked, drain them and add to the skillet with beef sauce. Gently stir until noodles are well coated in sauce.

Sprinkle dried parsley over the mixture and serve warm, paired with a side salad or crusty bread.