Soften and Mix Cream Cheese: Ensure the cream cheese is at room temperature; this is crucial for a smooth mix. Place the softened cream cheese in a large mixing bowl and beat it with a hand mixer or wooden spoon until it is smooth.

Combine Ingredients: Add the grated sharp cheddar cheese, chopped green onions, Worcestershire sauce, dried parsley, garlic powder, and black pepper to the bowl. Mix everything together until the ingredients are completely combined and the mixture is uniform. Avoid overmixing.

Shape the Ball: Lay out a large piece of plastic wrap. Scrape the entire cheese mixture into the center of the plastic wrap. Bring the edges of the plastic wrap up around the cheese mixture and use the plastic to help mold the mixture into a firm ball shape. Twist the plastic wrap closed to seal it.

Chill: Refrigerate the wrapped cheese ball for at least 1 hour, or up to 24 hours. Chilling is necessary to allow the cheese ball to firm up and hold its shape.

Coat and Serve: Place the finely chopped pecans on a clean plate. Unwrap the chilled cheese ball and roll it gently in the pecans, pressing the nuts lightly into the sides of the ball until it is completely coated. Serve the cheese ball immediately with an assortment of crackers and dippers.