Cook egg noodles as instructed on package until al dente (firm and not mushy).

In a medium bowl, thoroughly combine ground beef, garlic powder, onion powder, black pepper, salt, Liquid Smoke (if using) and Worcestershire sauce (if using). Set aside.

Warm 1-1/2 tablespoons unsalted butter (not margarine) and olive oil in a 9" skillet over low-medium heat. Add chopped onion. Stir constantly until onions are semi-translucent.

Add beef mixture. Cook 7-10 minutes over medium-high heat. Stir constantly until meat is crumbled and brown.

Drain cooked ground beef on paper towels. Wipe skillet clean with paper towels. Return drained meat to skillet.

Add remaining 2 tablespoons of unsalted butter (not margarine). Turn heat up to medium-high. Stir until butter is melted.

Add 2 cans (10.5 ounces each) cream of mushroom. Stir occasionally. Simmer until sauce is thickened as preferred. Turn heat off.

Drain noodles.

Adding drained noodles to skillet filled with creamy beef mixture. Stir in sour cream until well combined. Make sure heat is off. If sour cream boils, it will curdle. Taste a sample. If desired, add more salt and black pepper.

Serve hot. Sprinkle each serving with grated Parmesan cheese (optional).