Cook the Noodles:
Bring a pot of water to a boil, then cook the egg noodles according to the package directions. Drain and set aside.

Cook the Beef:
While the noodles cook, heat a large skillet over medium heat. Add the ground beef, breaking it up as it cooks. Cook for 6-8 minutes until browned and no pink remains. Drain any excess fat, then transfer the beef to a plate and set aside.

Make the Roux:
In the same skillet, melt the butter over medium heat. Sprinkle in the flour, whisking continuously for about 2 minutes to create a smooth roux.

Create the Sauce:
Gradually whisk in the beef broth, stirring to avoid lumps. Continue to whisk for 3-4 minutes until the sauce starts to thicken.

Add Milk:
Slowly pour in the milk, stirring over medium heat until the sauce thickens again, about 5-7 minutes, until smooth and creamy.

Season the Sauce:
Stir in the garlic powder, onion powder, black pepper, and salt, mixing well to distribute the flavors.

Combine Everything:
Reduce the heat to low and add the cooked noodles and ground beef back into the skillet. Stir until fully combined and heated through.

Finish with Sour Cream:
Gently stir in the sour cream until the sauce is creamy and smooth with a hint of tang.

Serve:
Enjoy this comforting dish hot with a side of vegetables or a slice of garlic toast for a complete meal.