In a large bowl, combine the beef, onion, salt, pepper and onion powder. Divide the beef into four equal parts and shape into small patties being careful not to pack them too tightly.

Preheat a large skillet over medium high heat.

Add the olive oil and heat until shimmering.

Add the steaks to the pan and cook for 3-4 minutes until deeply browned. Flip and cook on the opposite side for an additional 3-4 minutes.

Transfer to a platter and cover. Keep warm.

Drain off all but 2 tablespoons of the fat.

Return the skillet to the heat and add the butter.

Stir in the onions and mushrooms. Cook for 4-5 minutes until softened.

Add the garlic and cook for an additional 30 seconds.

Stir in the Italian seasoning, thyme and tomato paste. Continue cooking for 3 minutes until the tomato paste begins to turn a dark red in color.

Stir in the cornstarch to coat the vegetables and cook for 1 minute.

Whisk in the beef stock, garlic powder, onion powder, dijon, thyme and Worcestershire sauce. Bring the mixture to a boil and then turn the heat to a simmer. Continue whisking until slightly thickened.

Whisk in the half and half.

Return the steaks to the pan and cook for 5 minutes or until cooked to your desired temperature (160˚F for well done).

Serve the chopped steaks with the gravy over noodles or mashed potatoes.