Place your large skillet over medium-high heat and add the ground beef. Break it apart with your wooden spoon as it cooks, creating small crumbles. Cook for 6 to 8 minutes until no pink remains and the meat develops some browned bits.

Once the beef is fully cooked, tilt your pan and carefully spoon out most of the excess fat, leaving about 1 tablespoon in the pan. Push the cooked beef to the sides of the pan, creating a well in the center.

Add the butter to the center of your pan where you created the well. Let it melt completely, then sprinkle the flour over the melted butter. Stir the flour and butter together vigorously for about 2 minutes until it forms a paste and turns slightly golden.

Sprinkle the garlic powder, onion powder, salt, black pepper, and cayenne (if using) directly into the roux. Stir everything together for about 30 seconds to toast the spices.

Pour in about 1/2 cup of milk while whisking constantly. Add the remaining milk in a slow, steady stream while continuing to whisk until smooth.

Mix the beef back into the sauce, stirring everything together until well combined. Reduce the heat to medium-low and let the mixture simmer gently for 5 to 7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of your spoon.

Taste your sauce and add more salt and pepper if needed. If the sauce seems too thick, whisk in milk one tablespoon at a time. If too thin, let it simmer for another 2 to 3 minutes.

While your sauce finishes simmering, toast your bread slices until golden brown or warm your biscuits. Place one or two pieces of toast or one biscuit on each plate, then ladle the creamy beef mixture generously over top. Garnish with fresh parsley if desired and serve immediately.