Bring a pot of water to boil and cook the egg noodles according to package directions. Drain and set aside.

In a large skillet, heat over medium heat and add the ground beef. Cook until no pink remains, about 6 to 8 minutes. Drain excess fat and set aside.

In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk for about 2 minutes to create a roux.

Gradually pour in the beef broth, whisking continuously to avoid lumps. Cook until the sauce starts to thicken, about 3 to 4 minutes.

Slowly add the milk and stir until the sauce thickens again, about 5 to 7 minutes.

Stir in garlic powder, onion powder, pepper, and salt until well mixed.

Lower the heat to simmer and add the cooked egg noodles and browned ground beef. Stir until well combined and heated through.

Gently mix in the sour cream until fully incorporated and serve hot.