Bring a large pot of water to a rolling boil. Add the egg noodles and cook for 2 minutes less than package instructions. Drain and set aside.

In a large skillet, brown the ground beef over medium heat, breaking it apart until no pink remains, about 5-7 minutes. Drain excess fat.

Melt 2 tablespoons of butter in the skillet. Whisk in 2 tablespoons of flour and cook for about 2 minutes until golden.

Gradually pour in 2 cups of beef broth, whisking to eliminate lumps. Cook for 3-5 minutes until thickened.

Slowly whisk in 1 cup of milk and cook for an additional 2-3 minutes.

Stir in 1 teaspoon of garlic powder, onion powder, salt, and pepper to taste.

Reduce heat to low, add egg noodles and ground beef back to the skillet, stirring to combine for about 2-3 minutes.

Remove from heat and stir in 1 cup of sour cream until fully incorporated. Serve hot.