Start by bringing a pot of water to a boil, then cook the egg noodles as per the package instructions. Once they are done, set them aside.

In a large skillet over medium heat, add the ground beef, breaking it apart with a spoon. Cook until there’s no pink left, about 6-8 minutes. Be sure to drain any extra fat and keep the beef on a plate for later.

Now, in the same skillet, melt the butter over medium heat. Once it's melted, mix in the flour, whisking continuously for about 2 minutes to create a roux.

Next, slowly add the beef broth to the roux while whisking to keep it lump-free. Keep whisking until the sauce starts to thicken, which should take about 3-4 minutes.

Then whisk in the milk gradually, stirring over medium heat until your sauce thickens again in about 5-7 minutes. The result should be a smooth and creamy sauce.

After that, sprinkle in the garlic powder, onion powder, pepper, and salt, making sure everything's mixed well.

Lower the heat and add the cooked noodles along with the browned ground beef to the skillet. Stir until everything is nicely combined and heated through.

Finally, gently fold in the sour cream for that rich and tangy flavor until it's fully blended into the sauce. Serve hot with your favorite veggies or some garlic toast.