Rinse the chopped chipped beef thoroughly under cold water to remove excess salt. Pat dry very well with paper towels. Chop into even smaller pieces if desired for better incorporation.

Melt unsalted butter in a small skillet over medium heat. Add the chipped beef and sauté for 3-5 minutes, stirring occasionally, until slightly crisped and browned. Remove from heat and let cool completely.

In a large mixing bowl, combine the softened cream cheese, shredded sharp cheddar cheese, cooled sautéed chipped beef, Worcestershire sauce, garlic powder, onion powder, and black pepper.

Using a sturdy spatula or electric mixer on low speed, mix all ingredients until thoroughly combined and uniform. Scrape down the sides of the bowl as needed.

Lay out a large piece of plastic wrap on your counter. Transfer the cheese mixture onto the plastic wrap and, using your hands, gently form it into a firm ball shape.

In a shallow dish, combine the finely chopped pecans/walnuts and optional chopped fresh parsley and/or thinly sliced green onions. Roll the cheese ball in this mixture, pressing gently to ensure it is evenly coated on all sides.

Wrap the coated cheese ball tightly in the plastic wrap. Refrigerate for at least 2 hours, or ideally 4-6 hours, to allow the flavors to meld and the cheese ball to firm up sufficiently for serving.

Serve the Creamed Chipped Beef Cheese Ball chilled with an assortment of crackers, bagel chips, pita bread, or crisp vegetable sticks.