Preheat your oven to 375°F (190°C). If not using an oven-safe skillet, lightly grease a 9x13 inch baking dish.

In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spatula. Cook until no pink remains, about 5-7 minutes. Drain off any excess grease.

Add the diced yellow onion to the skillet with the beef and cook for 3-5 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.

Reduce heat to low. Add the softened cream cheese, beef broth, sugar-free ketchup, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper to the skillet. Stir well until the cream cheese is fully melted and all ingredients are combined into a creamy sauce.

If using a separate baking dish, transfer the beef mixture into it, spreading evenly. If your skillet is oven-safe, you can proceed directly.

Sprinkle the shredded cheddar cheese evenly over the top of the beef mixture.

Bake for 15-20 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If desired, you can broil for the last 1-2 minutes to get a golden-brown crust on the cheese, watching carefully to prevent burning.

Remove from oven and let stand for 5 minutes before serving. Garnish with crumbled bacon, diced dill pickles, and fresh chopped parsley, if using.