In a mixing bowl, season the ground beef with garlic powder, dried minced onions, a dash of Worcestershire sauce, salt, and pepper. Form into 4 even patties.

Heat a large skillet over medium-high heat. Add the patties and cook until mostly browned on the outside and partially cooked through. Remove the patties from the skillet and set aside. Do not drain the grease.

Add the ring-sliced medium onion to the same skillet. Cook until browned and caramelized, scraping up the browned bits from the bottom.

Sprinkle the 2 tablespoons of flour directly over the caramelized onions. Stir constantly and cook until the flour turns brown.

Pour enough water into the skillet to cover the onions, stirring well to create the gravy base. Season the liquid with salt and pepper.

Return the partially cooked patties to the skillet, nestling them into the gravy.

Reduce heat to a simmer, cover, and let the patties finish cooking through while the gravy thickens.

Serve the hot hamburger patties and onion gravy generously over a bed of cooked egg noodles.