Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to the package instructions until al dente, about 7-9 minutes. Drain and set aside.

In a skillet, heat over medium heat. Add the ground beef, breaking it apart. Cook for 5-7 minutes until browned. Drain excess fat.

In the same skillet, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook for about 2 minutes.

Gradually pour in 2 cups of beef broth while whisking continuously. Cook for 3-4 minutes until mixture thickens.

Reduce heat to medium-low and add 1 cup of milk, stirring until fully combined. Let it simmer until creamy.

Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and season with salt and pepper. Stir well.

Add the drained egg noodles and browned beef to the skillet, mixing until coated in the sauce. Cook for an additional 2-3 minutes.

Remove from heat and stir in 1 cup of sour cream until fully incorporated. Serve hot.