Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Add the diced onion and cook for another 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Drain any excess grease from the skillet.

Reduce the heat to low. To the skillet with the beef, add the undiluted cheddar cheese soup, sour cream, milk, Worcestershire sauce, paprika, black pepper, and salt. Stir until everything is well combined and the mixture is smooth and heated through, about 3 minutes. Remove from heat.

Transfer the warm beef and cheese mixture to a 9x13 inch white ceramic or glass baking dish, spreading it into an even layer. Sprinkle 1/2 cup of the shredded cheddar cheese evenly over the top.

Separate the refrigerated biscuits. In a small bowl, mix the melted butter, garlic powder, onion powder, and dried parsley. Brush the top of each biscuit lightly with the seasoned butter mixture. Arrange the biscuits evenly over the top of the casserole filling. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over and around the biscuits.

Bake in the preheated oven for 25-30 minutes, or until the biscuits are puffed, deep golden brown on top, and cooked through, and the casserole filling is bubbly around the edges.

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set slightly for easier scooping.