Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.

Add the ground beef to the skillet and cook, breaking it apart with a spoon, until it is completely browned and cooked through, ensuring no pink remains. Drain off any excess fat.

Stir in the minced garlic, garlic powder, onion powder, Worcestershire sauce, and optional Cajun seasoning. Cook for 1 minute until fragrant.

Add the condensed cream of mushroom soup and beef broth to the skillet, stirring until well combined and smooth.

Stir in the dry egg noodles, ensuring they are submerged in the liquid.

Bring the mixture to a simmer, then cover the skillet and reduce the heat to medium-low. Cook for 15-20 minutes, or until the egg noodles are tender, stirring occasionally to prevent sticking.

Remove the lid and stir in the heavy cream and sour cream.

Taste the stroganoff and add salt and black pepper to taste, adjusting as needed.

Garnish with parsley flakes before serving hot.