Cook the egg noodles according to the package directions. Once cooked, set aside.

While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up, until fully browned (about 6-8 minutes). Drain excess fat and transfer beef to a plate.

In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk for about 2 minutes.

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

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

Stir in garlic powder, onion powder, black pepper, and salt, ensuring seasonings are evenly distributed.

Reduce heat to low. Add the cooked egg noodles and browned ground beef to the skillet. Stir until well combined and heated.

Gently stir in the sour cream until fully incorporated and serve hot.