Begin preparing your wide egg noodles by filling a large pot with water and placing it over high heat. Cover to speed up boiling.

In a large skillet, heat over medium-high heat and add the ground beef and chopped onion. Cook for 5–7 minutes until no pink remains. Season with garlic powder, onion powder, salt, and black pepper.

Whisk together the brown gravy mix and cold water until smooth. Pour into the skillet, stir in the cream of mushroom soup and sour cream, and simmer for 10 minutes.

Once the water is boiling, salt it and add the wide egg noodles. Cook according to package instructions, about 7–9 minutes. Drain the noodles without rinsing.

Gently add the drained noodles to the creamy beef mixture along with dried parsley. Stir until the noodles are coated. Let sit for a minute, then serve hot.