In large skillet, brown hamburger. (If necessary, drain off excess grease.) Once the burger has browned, stir in minced onion, garlic powder, onion powder, kosher salt and freshly ground black pepper.
Add cream of mushroom soup and mix well. Stir in egg noodles and add one cup of water to begin. I like to just barely cover the noodles in water, stirring to combine. As this cooks, the water will turn into a yummy gravy.
Cook on low heat until noodles are tender, approximately 12-18 minutes. Add more water as needed, 1/2 cup at a time.
Before serving, add cream cheese and sour cream. Stir until smooth and creamy.
If desired, serve over mashed potatoes. Serves 4-6.