In a large pot over medium-high heat, brown the ground beef for about 5-7 minutes until nicely browned and no longer pink. Add diced onions and stir until translucent, about 3 minutes.

Lower the heat to medium and add butter, stirring until fully melted. Gradually sprinkle in flour, whisking continuously for about 3 minutes until golden brown.

Slowly whisk in chicken broth, scraping the bottom of the pot. Continue whisking as you add half-and-half cream, ensuring a smooth mixture.

Stir in garlic powder, onion powder, salt, and pepper to enhance flavor.

Add frozen diced hash brown potatoes, stirring gently. Bring to a gentle simmer and cook for about 10 minutes.

Fold in chopped green onions and shredded cheddar cheese, stirring until fully melted.