Bring a pot of water to boil and cook the egg noodles according to package directions. Once cooked, set aside for later.

While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned, 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.

Add the flour and whisk continuously for about 2 minutes to create a roux.

Gradually pour the beef broth into the roux, whisking constantly to avoid lumps. Continue whisking until the sauce begins to thicken, about 3-4 minutes.

Slowly whisk in the milk, continuing to stir over medium heat until the sauce thickens again, about 5-7 minutes. The sauce should be smooth and creamy.

Stir in the garlic powder, onion powder, black pepper, and salt, ensuring the seasonings are evenly distributed.

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, mixing until fully incorporated.

Serve the dish hot, garnished with fresh parsley if desired. It pairs well with steamed vegetables, a simple salad, or garlic bread.