Bring a large pot of salted water to a boil, add egg noodles and cook according to package instructions minus 2 minutes for firmer texture. Drain and set aside.

In a large skillet, brown the ground beef over medium heat for 6-8 minutes, stirring occasionally until no longer pink. Drain excess grease and set aside.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add 2 tablespoons of flour and whisk for about 2 minutes until bubbly and golden.

Slowly pour in 2 cups of beef broth while whisking to prevent lumps. Stir for 3-4 minutes until slightly thickened.

Whisk in 1 cup of milk and continue to cook, stirring for 5-7 minutes until creamy.

Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, a pinch of pepper, and salt to taste. Stir well to combine.

Reduce heat to low and fold in cooked egg noodles and browned beef. Heat through for 2-3 minutes.

Remove from heat and stir in 1 cup of sour cream until smooth.

Serve hot with a fresh garden salad or garlic toast.