Bring a large pot of salted water to a rolling boil. Add egg noodles and cook according to package instructions, about 6-8 minutes until al dente. Drain noodles and set aside.

In a large skillet, heat over medium heat. Add ground beef and cook for 5-7 minutes, breaking it apart until browned. Drain excess fat.

Lower the heat and add butter to the skillet. Once melted, sprinkle in the flour and whisk for about 2 minutes until bubbly, creating your roux.

Gradually whisk in beef broth, stirring to avoid lumps. Continue stirring for around 5 minutes until the sauce thickens.

Slowly pour in milk while whisking until creamy. Add garlic powder, onion powder, salt, and pepper, stirring to combine.

Add the browned beef and cooked noodles to the sauce, stirring until coated. Simmer for 2-3 minutes.

Remove from heat and stir in sour cream until fully incorporated, creating a creamy sauce ready to serve.