Preheat oven to 425°F (220°C). In a large bowl, toss the frozen french fries with olive oil, garlic powder, paprika, and black pepper until evenly coated. Spread the seasoned fries in a single layer on a large baking sheet. Bake for 15-20 minutes, flipping halfway through, until crispy and golden brown. Set aside.

While fries are baking, heat a large skillet over medium-high heat. Add ground beef and diced onion. Cook, breaking up the beef with a spatula, until browned and the onion is softened, about 8-10 minutes. Drain any excess grease.

Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the diced tomatoes (undrained), ketchup, yellow mustard, Worcestershire sauce, onion powder, garlic powder, smoked paprika, salt, and black pepper. Add beef broth and bring to a simmer. Reduce heat to low and let it simmer for 5-7 minutes, allowing flavors to meld and sauce to thicken slightly.

Reduce oven temperature to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Spread the cooked beef mixture evenly over the bottom of the prepared dish.

Arrange the crispy french fries over the beef mixture in an even layer. Sprinkle the shredded cheddar cheese evenly over the fries, followed by the shredded mozzarella cheese.

Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Remove the casserole from the oven. Let it rest for 5 minutes before serving. Garnish with chopped dill pickles, fresh parsley, and a sprinkle of sesame seeds, if desired. Serve hot.