Bring a large pot of salted water to a rolling boil over high heat. Add 6 ounces of wide egg noodles and cook according to package directions until al dente, about 6-8 minutes. Drain the noodles and set aside.

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

Melt ¼ cup of butter in the same skillet over medium heat, whisk in ¼ cup of flour steadily for about 2 minutes until it forms a smooth roux.

Gradually pour in 1 cup of beef broth while whisking continuously and cook for approximately 3-4 minutes until the sauce thickens.

Slowly incorporate 1 ¼ cups of milk into the sauce, whisking constantly for about 5-7 minutes until creamy.

Stir in ½ teaspoon of garlic powder, ½ teaspoon of onion powder, 1 teaspoon of pepper, and 1 teaspoon of salt. Mix well.

Reduce heat to low and return the cooked beef and egg noodles to the skillet. Gently fold together and cook for an additional 2-3 minutes.

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