Preheat the oven to 400°F. In a sauté pan add 1 pound lean ground beef, ½ cup diced yellow onion and 2 garlic cloves, minced over medium heat. Sauté for 5 to 7 minutes or until the juices run clear.

Add 2 Tablespoons all-purpose flour. Stir for 1 minute.

Add 1 cup beef broth, 1 Tablespoon dried minced onion flakes, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, ½ teaspoon salt and ¼ teaspoon black pepper. Stir for 1 minute.

Add 1 cup of shredded cheddar cheese and 1 cup sour cream. Mix until combined.

Transfer the meat mixture to the baking dish.

Add 3 cups diced russet potatoes and 1 cup diced carrots. Stir until combined.

Top the casserole evenly with the remainder 2 cups shredded cheddar cheese.

Cover the dish with aluminum foil.

Bake on the middle rack for about 30-35 minutes or until the potatoes and carrots are fork tender. Check with a fork, if the potatoes are not fork tender, allow it to cook for longer.

Evenly sprinkle 1 Tablespoon dried parsley on top before serving.