Bring a large pot of salted water to a boil. Add 6 ounces of egg noodles and cook for 2 minutes less than package instructions, around 6-8 minutes. Drain and set aside.

In a large skillet, cook 1 pound of ground beef over medium heat for 6-8 minutes until browned. Drain excess fat.

In the same skillet, melt ¼ cup of butter. Whisk in ¼ cup of flour and sauté for about 2 minutes to form a roux.

Gradually whisk in 1 cup of beef broth, stirring continuously until thickened (2-3 minutes). Add 1¼ cups of milk and keep whisking until smooth.

Season the sauce with garlic powder, onion powder, salt, and pepper. Stir well and fold in the beef and noodles until well-coated.

Remove from heat and stir in ¼ cup of sour cream until blended. Let sit for a moment to thicken before serving.