Cook the Noodles: Bring a large pot of salted water to a boil, add egg noodles, and cook for 2 minutes less than package instructions until al dente. Drain and set aside.

Cook the Beef: In a large skillet, heat oil over medium heat, add ground beef and brown for 6-8 minutes until no longer pink. Drain excess fat.

Make the Roux: In the same skillet, melt butter and whisk in flour for about 2 minutes until light golden brown.

Add Broth: Gradually whisk in beef broth, heating for 3-4 minutes until thickened.

Mix in Milk and Season: Slowly add milk while stirring, cook for 5-7 minutes, then add garlic powder, onion powder, salt, and pepper.

Combine Ingredients: Reduce heat, add cooked beef and noodles, stir until coated, heat through for 2-3 minutes.

Finish with Sour Cream: Remove from heat, stir in sour cream, adjust seasoning if necessary, and serve warm.