Cook the egg noodles in salted boiling water for about 2 minutes less than the package instructions for al dente. Drain and set aside.

In a large skillet, heat oil and brown the ground beef for 5-7 minutes, then drain excess fat and set aside.

Melt the butter in the same skillet, add flour, and whisk for about 2 minutes until smooth.

Gradually add beef broth while whisking to prevent lumps. Simmer for 3-4 minutes until thickened.

Slowly whisk in milk, continuing to stir until creamy and smooth, about 5-7 minutes.

Stir in garlic powder, onion powder, salt, and pepper to taste.

Reduce heat and add cooked noodles and beef. Fold together until coated in the sauce.

Remove from heat and stir in sour cream until well combined. Serve hot.