Begin by bringing a large pot of salted water to a rolling boil. Add 6 ounces of wide egg noodles and cook according to package instructions, reducing the time by 2 minutes. Once cooked, drain the noodles and set them aside.

In a large skillet, heat over medium heat, add 1 pound of ground beef, breaking it apart with a spatula. Cook for about 6-8 minutes until browned. Drain any excess fat and set aside.

In the same skillet, reduce the heat to medium-low, and add ¼ cup of butter. Allow it to melt before whisking in ¼ cup of flour. Stir continuously for about 2 minutes.

Gradually whisk in 1 cup of beef broth, ensuring there are no lumps. Keep whisking until thickened, about 3-4 minutes.

Slowly pour in 1¼ cups of milk while continuously whisking. Allow to simmer on low heat for about 5-7 minutes, stirring occasionally.

Stir in garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste.

Gently fold in the cooked beef and egg noodles into the sauce. Mix well and cook for an additional 2-3 minutes on low heat.

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