Heat a large, heavy skillet to medium high heat.
Make sure ground beef is completely thawed. In a large standing mixer, or food processor, combine beef, onion and garlic powders, bread crumbs, eggs, and salt and pepper. Mix until very thoroughly combined and beef mixture has a uniform texture throughout.
Form into 4-6 oval shaped patties. Place patties in heated skillet and let completely brown on each side, about 4 minutes. Don't worry if they are not completely cooked through, they will finish cooking in the gravy. Once nice and browned, transfer to a plate to set aside. Drain grease and discard.
In the same skillet, add the butter, onion rings, and garlic. Cook until onions are caramelized and garlic is toasty and fragrant.
Add the the stock to the pan to release anything stuck to the bottom of the pan (you want this flavor). Add the vinegar, bay leaves, onion powder, sugar, salt and pepper, and corn starch slurry. Whisk to combine and simmer on medium high for three minutes until gravy thickens.
Reduce heat to medium, return beef patties to pan, and simmer on medium heat for 10 to 15 minutes, spooning gravy over patties occasionally, until patties are cooked through.
Serve over buttered egg noodles.