Bring a pot of water to boil and add the egg noodles. Cook according to package directions, then set aside for later.

While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until brown and no longer pink, about 6-8 minutes. Drain any excess fat and transfer the beef to a plate. Set aside.

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

Gradually pour the beef broth into the roux, whisking constantly to avoid lumps. Continue whisking until the sauce begins to thicken, about 3-4 minutes.

Slowly whisk in the milk, continuing to stir over medium heat until the sauce thickens again, about 5-7 minutes. The sauce should be smooth and creamy.

Stir in the garlic powder, onion powder, black pepper, and salt, ensuring that all the seasonings are evenly distributed throughout the sauce.

Reduce the heat to low. Add the cooked egg noodles and the browned ground beef to the skillet, stirring until everything is well combined and heated through.

Gently stir in the sour cream, mixing until fully incorporated into the sauce.

Serve hot, paired with your favorite vegetable or a slice of garlic toast for a complete meal.