In a large skillet over medium heat, add 1 pound of ground beef and cook until browned, about 5–7 minutes. Halfway through, mix in ½ small finely chopped onion until it's translucent. Drain any excess fat.

Lower the heat and stir in 1 can of cream of mushroom soup and ½ cup of sour cream. Add 1 teaspoon of garlic powder, ½ teaspoon of onion powder, along with salt and black pepper to taste. Let simmer for 2–3 minutes.

Preheat your oven to 375°F (190°C).

In a 9×13 inch baking dish, spread the beef mixture evenly along the bottom. Sprinkle 1 cup of shredded cheddar cheese over the beef layer.

Arrange the frozen tater tots in a single layer over the cheese, covering the entire surface.

Bake in the preheated oven for 35–40 minutes until the tater tots are crispy and golden-brown.

Remove from the oven, sprinkle the remaining 1 cup of cheddar cheese on top, and return to the oven for an additional 5–10 minutes.

Let the casserole rest for 5–10 minutes before serving. Optionally, sprinkle with chopped parsley.