Start by filling a large pot with water, add a pinch of salt, and bring it to a boil. Add wide egg noodles and cook according to package instructions, about 8-10 minutes. Drain and set aside.

In a large skillet, heat over medium-high and add ground beef, breaking it apart. Cook for around 5-7 minutes until browned, then drain excess grease.

Add onion, garlic powder, onion powder, salt, and pepper to the beef, stirring well. Cook for another 3-4 minutes until onions are translucent.

In a bowl, whisk cold water and brown gravy mix until smooth. Pour into skillet with beef and onion, stirring continuously for 2-3 minutes until thickened.

Stir in cream of mushroom soup and sour cream into the beef mixture. Mix until combined, then let simmer for 8-10 minutes.

Add drained egg noodles to the skillet, stirring until coated in the sauce. Cook for an additional 1-2 minutes to heat through.

Sprinkle dried parsley over the dish and gently fold in. Serve warm and enjoy.