Cook the noodles by bringing a large pot of salted water to a boil. Add 6 ounces of egg noodles and cook for 6-8 minutes until al dente, then drain.

Brown the beef in a large skillet over medium heat for 6-8 minutes until no pink remains, then drain excess fat.

Make the roux by adding ¼ cup of butter and melting it. Whisk in ¼ cup of flour for about 2 minutes until golden.

Add 1 cup of beef broth gradually while whisking to avoid lumps. Cook until thickened, about 3-4 minutes.

Incorporate 1 ¼ cups of milk while whisking and simmer for 5-7 minutes until it thickens.

Season with 1 teaspoon each of garlic and onion powder, and salt and pepper to taste, cooking for 1-2 minutes.

Combine the cooked noodles and beef in the skillet, stirring to coat evenly and heat through.

Stir in ¼ cup of sour cream off heat until blended, adjusting seasoning as needed.

Serve hot, optionally with sautéed vegetables or garlic toast.