Bring a large pot of salted water to a boil. Add 6 ounces of egg noodles and cook as per package directions, reducing time by 2 minutes for al dente. Drain and set aside.

In a large skillet, heat over medium and add the ground beef. Cook for about 6-8 minutes until browned. Drain excess grease and transfer beef to a plate.

In the same skillet, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour for about 2 minutes until golden.

Gradually pour in 2 cups of beef broth while whisking to ensure a smooth sauce. Cook for 3-4 minutes until thickened.

Slowly whisk in 1 cup of milk. Simmer for 5-7 minutes, stirring occasionally.

Add 1 teaspoon of garlic powder, onion powder, pepper, and salt. Stir 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 blended.