Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with non-stick spray.

In a large mixing bowl, combine the ground beef, crushed saltines, 1 cup of milk, Italian seasoning, garlic powder, onion powder, and cayenne; season generously with salt and pepper.

Form the beef mixture into 8 oval-shaped patties, approximately 1/2-inch thick, taking care not to overwork the meat.

Place the flour in a shallow dish and dredge each patty, tapping away any excess flour to ensure a light coating.

Heat the vegetable oil in a large skillet over medium-high heat; sear the patties in batches for 2-3 minutes per side until a golden-brown crust forms.

Arrange the seared patties in a single layer in the prepared baking dish.

In a separate bowl, whisk together the condensed cream of mushroom soup, the remaining 1 1/2 cups of milk, and the chopped parsley until the consistency is smooth.

Pour the soup mixture evenly over the beef patties in the dish.

Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

Remove the foil and continue baking for 10 minutes until the gravy is bubbling and the patties reach an internal temperature of 160°F.

Let the steak bake rest for 5 minutes before serving to allow the gravy to set slightly.