In a large bowl, season ground beef with salt, garlic powder, garlic pepper and hamburger seasoning.

Add minced onion, Worcestershire sauce, mustard, ketchup and breadcrumbs.

Use your hands to combine ingredients. Mix well.

To make the steaks, form the meat mixture into tennis ball sized balls. Press them down into 1/2 inch thick ovals.

In a large, deep skillet, fry the bacon. When bacon is browned, set aside on a paper towel lined plate to drain.

Add the steaks to the bacon drippings in the pan. Cook over medium high heat until browned on both sides, like making a hamburger. Remove steaks from pan and set aside.

In the same pan, add the beef broth and deglaze the pan.

Add the heavy cream and the 6 slices of cheese. Stir to combine.

After cheese has melted, add red pepper flakes to taste.

Bring sauce to a boil and stir in noodles.

Nestle the steaks into the noodles and sauce.

Turn the heat to medium low. Cover and allow to simmer for 15 – 20 minutes, or until noodles are done.

Stir in crumbled bacon and parsley.