Preheat your oven to 350ºF and lightly grease a 9x13-inch baking dish with non-stick spray. In a medium bowl, whisk together the condensed cream of mushroom soup and whole milk, then stir in the freshly chopped parsley. Set this mixture aside. In a large bowl, combine the ground beef, crushed saltines, milk, Italian seasoning, garlic powder, onion powder, and cayenne pepper. Season generously with salt and pepper.

Using your hands or two forks, gently mix the ingredients until just combined, then form the mixture into evenly sized patties. Place about 1 cup of all-purpose flour (or more if needed) into a shallow dish and dredge each patty in the flour. Heat a large skillet over medium-high heat, and once hot, sear the patties on both sides until they develop a golden brown crust. You may need to cook them in batches.

The patties will still be undercooked inside at this stage. Transfer the browned patties to the prepared baking dish, pour the parsley gravy evenly over the top, and cover the dish tightly with aluminum foil. Bake in the preheated oven for 30 to 40 minutes, or until the patties are cooked through.