Bring a large pot of salted water to a boil. Add 6 ounces of egg noodles and cook for about 8-10 minutes until al dente. Drain noodles and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add 1 pound of ground beef, breaking it apart. Cook for 6-8 minutes until browned. Drain excess fat and set beef aside.

Melt ¼ cup of butter in the skillet over medium-low heat. Whisk in ¼ cup of flour until it forms a smooth paste that lightly bubbles for about 2 minutes.

Gradually pour in 1 cup of beef broth while whisking continuously. Increase heat to medium and cook for about 3-4 minutes until thickened.

Whisk in 1¼ cups of milk until the sauce is creamy and smooth. Simmer gently for 5-7 minutes until thickened further.

Stir in 1 teaspoon each of garlic powder and onion powder, and season with salt and pepper to taste. Mix well.

Reduce heat to low and fold in browned ground beef and cooked egg noodles into the sauce. Cook for an additional 2-3 minutes until heated through.

Remove from heat and stir in ¼ cup of sour cream until combined. Serve immediately, garnished with fresh parsley if desired.