Instructions

• Bring a large pot of salted water to a boil while preparing the beef mixture.
• Cook and crumble the ground beef and onion in a skillet over medium-high heat with the garlic powder, onion powder, salt, and pepper. Drain excess grease.
• Whisk the gravy mix with cold water, then pour it into the skillet.
• Stir in the cream of mushroom soup and sour cream until smooth.
• Simmer over medium-low heat for about 10 minutes while the noodles cook.
• Cook the egg noodles according to the package directions, then drain without rinsing.
• Stir the noodles and dried parsley into the creamy beef mixture and serve warm.