In a large pot or Dutch oven, warm 2 tablespoons of olive oil over medium-high heat until shimmering.

Add 1 pound of beef stew meat, seasoning generously with onion powder, garlic powder, salt, and pepper. Sear for 3–5 minutes until browned.

Pour in 1 can of French onion soup and 3 cups of beef broth, scraping browned bits. Bring to a gentle simmer and cook for about 10 minutes.

Stir in 12 oz of egg noodles and keep at a low simmer for another 10 minutes until noodles are tender. Stir occasionally.

Remove from heat and stir in ½ cup of sour cream and ¼ cup of Parmesan cheese until melted and incorporated.

Ladle into bowls and top with 1 cup of crispy French fried onions.