Begin by boiling water in a pot while preparing the steak mixture, ensuring a ready-to-go cooking process for the egg noodles.

In a skillet pan over medium heat, cook steak, onion, garlic powder, onion powder, salt & pepper until the beef is no longer pink.

Whisk the contents of the gravy packet with cold water until combined, then pour it into the steak.

Stir in the sour cream and cream of mushroom soup until everything is well combined.

Allow the mixture to simmer over medium or medium-low heat while the noodles cook, approximately 10 minutes.

Cook the noodles according to package instructions, adding about 1 teaspoon of salt to the boiling water for flavor. Remember not to rinse the noodles after draining.

Combine the cooked noodles and dried parsley with the creamy steak mixture, stirring well to combine.

Serve and enjoy this delicious dish!