Bring a pot of water to a boil and cook the egg noodles according to the package instructions. Once done, drain the noodles and set them aside for later.

While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s fully browned and no pink remains, about 6-8 minutes. Drain any excess fat and transfer the beef to a plate. Set aside.

In the same skillet, melt the butter over medium heat. Once melted, add the flour, whisking constantly for about 2 minutes to form a roux.

Slowly add the milk, stirring constantly over medium heat until the sauce thickens again, about 5-7 minutes. The sauce should be smooth and creamy.

Mix in the garlic powder, onion powder, black pepper, and salt, ensuring the seasonings are well distributed throughout the sauce.

Reduce the heat to low. Add the cooked egg noodles and browned ground beef to the skillet, stirring until everything is well combined and heated through.

Gently stir in the sour cream, blending it into the sauce until fully incorporated. The sour cream will give the dish a rich, tangy flavor.

Serve the dish hot, accompanied by your favorite vegetable or a slice of garlic toast for a complete meal.