Bring a large pot of salted water to a boil and add the egg noodles. Cook for 6-8 minutes until al dente, then drain.

In a large skillet, brown the ground beef over medium heat for about 5-7 minutes until no longer pink. Drain excess fat.

In the same skillet, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour to form a roux for 2 minutes.

Slowly pour in 2 cups of beef broth while whisking to avoid lumps; cook until thickened, about 3-5 minutes.

Whisk in 1 cup of milk until blended smoothly, creating a creamy sauce.

Add 1 teaspoon garlic powder, 1 teaspoon onion powder, pinch of pepper, and salt. Stir in the beef and noodles.

Fold in 1 cup of sour cream over low heat for 1-2 minutes without boiling.