Bring a pot of water to boil and cook the egg noodles according to package directions. Once cooked, set aside.

While the noodles cook, heat a large skillet over medium heat. Add the ground beef and brown it for about 6-8 minutes, breaking it up as it cooks. Drain excess fat and transfer the beef to a plate. Set aside.

In the same skillet, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux.

Gradually pour in the beef broth, whisking constantly to avoid lumps. Continue whisking until the sauce thickens — about 3-4 minutes.

Slowly whisk in the milk, stirring over medium heat until the sauce thickens again, about 5-7 minutes. It should be smooth and creamy.

Stir in the garlic powder, onion powder, black pepper, and salt, making sure everything is well mixed.

Reduce the heat to low and add the cooked egg noodles and browned ground beef to the skillet, stirring until everything is heated through.

Gently stir in the sour cream until fully incorporated into the sauce.

Serve hot, paired with your favorite vegetable or a slice of garlic toast for a complete meal.