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Cook the linguine according to package directions until tender, about 9 to 10 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add ground beef and onion, then cook for 6 to 8 minutes until the beef is browned and the onion is softened. Drain excess grease if needed.
Stir in butter, garlic, garlic powder, onion powder, salt, and black pepper. Cook for 30 seconds until fragrant.
Sprinkle flour over the beef mixture and stir well for 1 minute. Slowly pour in the milk, stirring until smooth. Cook for 3 to 4 minutes until slightly thickened.
Stir in cheddar cheese and parmesan cheese until melted and creamy, about 2 minutes.
Add the cooked linguine and toss until everything is evenly coated and heated through.
Sprinkle with parsley if using and serve hot. Store leftovers in the fridge for up to 3 days.