Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, cook the ground beef, breaking it up with a spatula until browned. Drain excess fat if necessary.

Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.

Stir in the cream of mushroom soup, milk, Worcestershire sauce, garlic powder, onion powder, and frozen mixed vegetables. Mix until well combined.

Stir in half of the shredded cheddar cheese, then season with salt and pepper to taste. Remove the skillet from the heat.

In a separate bowl, combine the biscuit mix with water according to the package instructions until a soft dough forms.

Pour the beef mixture into a greased 9x13 inch baking dish, spreading it evenly.

Dollop spoonfuls of the biscuit mixture over the beef mixture, covering as much of the surface as possible.

Sprinkle the remaining shredded cheddar cheese and Parmesan cheese over the top.

Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.

Remove from the oven and let cool slightly. Garnish with fresh parsley if desired.