1️⃣ Cook the noodles: Bring a pot of water to a boil, add the egg noodles, and cook according to package instructions until tender. Drain and set aside.

2️⃣ Brown the beef: In a large skillet over medium heat, add the ground beef. Cook, breaking it up with a spoon, until browned and no pink remains, about 6-8 minutes. Drain any excess fat and transfer the beef to a plate; set aside.

3️⃣ Prepare the roux: In the same skillet, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for about 2 minutes, forming a roux.

4️⃣ Make the sauce: Gradually pour in the beef broth, whisking constantly to prevent lumps. Keep stirring until the sauce starts to thicken, about 3-4 minutes.

5️⃣ Add milk: Slowly pour in the milk, stirring constantly. Let it cook over medium heat until the sauce thickens again, about 5-7 minutes, creating a smooth, creamy consistency.

6️⃣ Season the sauce: Add the garlic powder, onion powder, black pepper, and salt, stirring to ensure the flavors are evenly distributed.

7️⃣ Combine ingredients: Reduce the heat to low. Add the cooked egg noodles and browned ground beef back to the skillet, stirring until everything is well combined and heated through.

8️⃣ Finish with sour cream: Gently stir in the sour cream, blending it until fully incorporated. The sour cream will add a rich, tangy finish to the sauce.

9️⃣ Serve: Dish up the stroganoff while it’s hot. For a complete meal, pair it with steamed vegetables or garlic toast.