Bring a pot of water to a boil for the egg noodles.

In a skillet over medium-high heat, cook the ground beef. Break it apart as it browns. Add the chopped onion, garlic powder, onion powder, salt, and pepper. Cook until the beef is fully browned, then drain any excess grease.

In a separate bowl, whisk the brown gravy mix with cold water until smooth. Pour the mixture into the skillet with the browned beef. Stir to combine and heat through.

Add the cream of mushroom soup and sour cream to the skillet. Mix until everything is well combined. Allow the mixture to simmer for about 10 minutes.

While the sauce simmers, cook the egg noodles according to package instructions. Make sure to add salt to the boiling water.

Once the noodles are cooked, drain them and combine with the ground beef mixture. Sprinkle with dried parsley and stir until everything is evenly coated.

Serve the Ground Beef Stroganoff in bowls, optionally garnished with fresh herbs.