Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, add the ground beef and cook for about 5–7 minutes until browned. Drain excess fat.

Add diced onion, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper to the beef. Cook for 2–3 minutes until the onion is slightly softened.

In a separate bowl, whisk together the cream of mushroom soup and milk until smooth.

Grease a 9x13-inch baking dish, layer half of the sliced potatoes, then half of the beef mixture, and half of the creamy sauce. Repeat with remaining ingredients.

Sprinkle shredded cheddar cheese over the top of the final layer.

Cover with aluminum foil and bake for 50 minutes until potatoes are tender.

Remove foil and bake for an additional 10–15 minutes until cheese is melted and golden brown.

Let the casserole rest for 5 minutes before slicing and serving. Garnish with fresh parsley if desired.