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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain.
Combine cornstarch, salt, parsley, garlic powder, and onion powder in a small bowl.
Pour cornstarch mixture, milk, beef stock, and egg noodles into the skillet; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until noodles are tender, about 5 minutes.
Stir in sour cream and Parmesan cheese until just combined.