Start by bringing a large pot of salted water to a boil. Add egg noodles and cook them for 2 minutes less than the package directions, about 8-10 minutes. Drain and set aside.

In a large skillet, heat over medium high and add ground beef. Cook for about 6-8 minutes, stirring frequently, until it’s browned and no longer pink. Drain excess fat.

In the same skillet, melt butter over medium heat. Whisk in flour, cooking until bubbling and golden for about 2 minutes.

Slowly whisk in beef broth to the roux, ensuring it blends smoothly. After about 3-4 minutes, add milk and stir continuously until the sauce is rich and creamy.

Add garlic powder, onion powder, and a pinch of salt and pepper. Stir well and let it simmer for a minute.

Reduce the heat to low and stir in the cooked noodles and browned beef. Toss everything for about 2-3 minutes.

Remove from heat and fold in sour cream, stirring gently to integrate.

Serve warm with a side of steamed vegetables or garlic toast.