Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large skillet or Dutch oven over medium-high heat, brown the ground beef, breaking it apart with a spoon, until fully cooked. Add the diced onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Drain any excess fat from the skillet. Return the skillet to medium heat. Stir in the salt, black pepper, garlic powder, onion powder, and Italian seasoning. Cook for 1 minute, stirring constantly, to toast the spices.

Pour in the condensed cream of mushroom soup, milk, beef broth, and Worcestershire sauce. Stir well to combine. Add the rinsed uncooked long grain white rice and stir again to ensure it's evenly distributed and submerged in the liquid. Bring the mixture to a gentle simmer.

Carefully transfer the entire beef and rice mixture from the skillet into the prepared 9x13 inch baking dish, spreading it evenly.

Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.

Remove the casserole from the oven. Carefully remove the foil. Sprinkle the shredded sharp cheddar cheese and mozzarella cheese evenly over the top. Return the uncovered casserole to the oven and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden, and the rice is tender.

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.