Begin by boiling a large pot of salted water over high heat. Add the egg noodles and cook according to package directions, usually about 7-9 minutes, until al dente. Once cooked, drain the noodles and set them aside.

In a large skillet, heat over medium-high heat and add the ground beef. Cook for about 6-8 minutes, stirring frequently, until it’s fully browned. Drain excess fat from the skillet.

Reduce heat to medium and add the butter. Once melted, whisk in the flour, stirring for about 2 minutes until you achieve a smooth roux.

Gradually pour in the beef broth while whisking to combine with the roux. Stir for 3-4 minutes until the sauce thickens.

Slowly add the milk to the broth mixture, continuing to whisk. Cook for another 2-3 minutes until the sauce is creamy.

Sprinkle in garlic powder, onion powder, pepper, and salt to taste, stirring well.

Reduce heat to low and fold the cooked egg noodles and browned ground beef into the creamy sauce.

Remove from heat and add the sour cream, folding until fully incorporated. Serve hot.