Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions, subtracting 2 minutes for al dente. Drain and set aside.

In a skillet, heat over medium and brown 1 lb of ground beef for 6-8 minutes, crumbling as it cooks. Drain fat and set beef aside.

In the same skillet, melt 1/4 cup of butter, whisk in 1/4 cup of flour for about 2 minutes until golden brown.

Slowly add 1 cup of beef broth while whisking to prevent lumps. Cook for 3-4 minutes until the sauce thickens.

Gradually add 1 1/4 cups of milk, stirring until mixed and simmer for 5-7 minutes until creamy.

Stir in 1 tsp of garlic powder, 1 tsp of onion powder, and season with pepper and salt to taste.

Return the beef and noodles to the skillet, mixing gently to coat in sauce. Cook for 1-2 minutes over low heat.

Remove from heat and fold in 1/4 cup of sour cream. Serve immediately.