Begin by bringing a large pot of salted water to a rolling boil. Add 6 ounces of egg noodles and cook for about 6-8 minutes. Once cooked to al dente, drain the noodles in a colander and set them aside.

In a large skillet, heat over medium-high heat and add 1 pound of ground beef. Cook for approximately 6-8 minutes until browned. Drain excess fat and set aside.

In the same skillet, reduce heat to medium and melt ¼ cup of butter. Sprinkle in ¼ cup of flour and whisk for about 2 minutes until golden brown.

Gradually pour in 1 cup of beef broth while whisking to combine with the roux. Whisk until the sauce thickens, about 3-4 minutes.

Slowly add 1¼ cups of milk, whisking to ensure a creamy texture. Allow to simmer for about 5-7 minutes, stirring occasionally.

Add in ½ teaspoon of garlic powder, 1 teaspoon of onion powder, and season with salt and pepper to taste. Stir well.

Return the cooked ground beef to the skillet along with the egg noodles. Stir gently until well combined and heated through.

Finally, stir in ¼ cup of sour cream until incorporated. Heat for an additional minute before serving.