Bring a large pot of water to a rolling boil. Cook the egg noodles for 6-7 minutes. Drain and set aside.

In a large skillet, brown the ground beef over medium heat for 6-8 minutes. Drain excess fat.

Return skillet to heat, add butter until bubbly, and whisk in flour for 2 minutes to make a roux.

Slowly add beef broth while whisking to prevent lumps. Cook for 3-4 minutes until thickened.

Stir in milk and cook for another 5-7 minutes until the sauce thickens again. Season with garlic powder, onion powder, salt, and pepper.

Fold in cooked noodles and browned beef. Mix well until combined with the sauce.

Off the heat, stir in sour cream until blended into the sauce. Serve hot.