In a large bowl, combine the flour, baking powder, and salt. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the milk, mixing gently until a soft dough forms. Set the dough aside while you prepare the other components of the dish.

Bring a pot of water to a boil. Add the cubed potatoes and cook them until tender, which should take about 10-12 minutes. Drain and set the potatoes aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped chipped beef and sauté it for about 5 minutes, allowing it to brown slightly.

Pour in the beef broth and bring to a simmer. Season with freshly ground black pepper to taste and let it simmer gently.

Carefully drop spoonfuls of the dumpling dough into the simmering beef and broth mixture. Cover the skillet and let the dumplings cook for 10-12 minutes. Avoid lifting the lid during cooking to keep them soft and fluffy.

Once the dumplings are cooked, gently stir in the cooked potatoes. Allow everything to heat through for 3-5 minutes, ensuring everything is well combined and hot.

For a fresh touch, garnish with chopped parsley for added color and flavor.