Begin by bringing a large pot of salted water to a rolling boil. Add the egg noodles and cook for about 7-8 minutes until al dente. Drain and set aside.

In a large skillet, heat a splash of oil over medium heat. Add the ground beef, breaking it apart. Cook for about 6-8 minutes until browned. Drain excess fat.

Lower the heat slightly and add butter to the skillet. Let it melt, then whisk in the flour to form a roux, cooking for about 2 minutes.

Gradually pour in the chicken broth, whisking continuously to avoid lumps. Cook for about 3-4 minutes until thickened.

Reduce heat to medium-low and slowly stir in the milk. Cook for 5-7 minutes until creamy and thick.

Season the sauce with garlic powder, onion powder, salt, and black pepper to taste. Stir well to combine.

Reduce heat to low and fold in the cooked noodles and browned beef. Stir until coated.

Remove from heat and stir in sour cream until fully integrated into the sauce. Serve immediately.