Preheat the oven to 350°F and lightly coat a 9×9-inch baking dish with non-stick spray, setting it aside once prepared. In a 12-inch non-stick skillet, cook the sausage over medium heat, breaking it apart with a meat masher until it is fully browned with no traces of pink remaining; drain off the excess fat. In a large mixing bowl, combine the cooked sausage with sour cream, Velveeta, muenster cheese, onion powder, garlic powder, Worcestershire sauce, and parsley, stirring thoroughly to blend. Transfer the mixture into the prepared baking dish and spread evenly. Bake for 30 to 40 minutes or until the surface is bubbling hot and the cheeses are fully melted.