Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 2: Cook bacon in a large skillet until crispy. Remove bacon, reserving 2 tablespoons of grease. Crumble the bacon and set aside, reserving a small amount for garnish.
Step 3: In the same skillet with the reserved bacon grease, brown the ground beef and diced onion over medium-high heat. Break up the beef with a spoon. Cook until no pink remains and the onion is softened, about 6-8 minutes. Drain any excess grease.
Step 4: Add minced garlic, salt, pepper, onion powder, and garlic powder to the beef and onion mixture. Cook for 1 minute more until fragrant.
Step 5: While the beef cooks, bring a pot of water to a boil. Add the ramen noodles (without seasoning packets) and cook for 2-3 minutes until al dente. Drain well and set aside.
Step 6: In a large bowl, whisk together the milk, ketchup, mustard, Worcestershire sauce, and smoked paprika.
Step 7: Add the cooked ground beef mixture, drained ramen noodles, most of the crumbled bacon, and 2 cups of the shredded cheddar cheese to the sauce. Stir gently until everything is well combined.
Step 8: Pour the mixture into the prepared baking dish, spreading it evenly. Top with the remaining 1 cup of shredded cheddar cheese.
Step 9: Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden. If desired, you can broil for the last 1-2 minutes for extra browning on top (watch carefully to prevent burning).
Step 10: Remove from oven, let stand for a few minutes. Garnish with reserved crumbled bacon, fresh parsley, and diced pickles, if using. Serve hot and enjoy!