Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large skillet over medium-high heat, cook the ground beef or turkey until browned. Drain off any excess grease. Add the chopped onion and cook until softened, about 5-7 minutes.

Stir in the condensed cream of mushroom soup, condensed cream of chicken soup, milk, salt, pepper, garlic powder, and onion powder. Mix well until everything is combined and the mixture is heated through.

Remove the skillet from the heat and stir in the shredded cheddar cheese until it's melted and incorporated into the creamy mixture.

Pour the beef and soup mixture evenly into the prepared baking dish.

Arrange the frozen tater tots in a single layer over the top of the meat mixture, covering it completely.

Bake for 25-30 minutes, or until the tater tots are golden brown and crispy, and the casserole is bubbly around the edges.

Let the casserole rest for 5-10 minutes before serving. This allows the filling to set slightly.