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. Drain and keep warm.

In a large skillet over medium heat, brown 1 pound of ground beef, breaking it apart until cooked through. Drain excess grease.

Reduce heat to medium-low, melt ¼ cup of butter in the skillet, and whisk in ¼ cup of flour to create a roux, stirring for about 2 minutes.

Gradually whisk in 1 cup of beef broth, allowing to thicken for 3-4 minutes. Slowly incorporate 1 ¼ cups of milk until smooth.

Stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. Simmer for a few moments.

Add the browned ground beef and cooked egg noodles to the skillet, tossing gently until well-coated with the sauce.

Remove from heat and stir in ¼ cup of sour cream until fully incorporated. Serve warm.