Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook for 2 minutes less than the package instructions for al dente texture. Once cooked, drain the noodles in a colander and set them aside without rinsing.

In a large skillet, heat a splash of oil over medium heat. Add the ground beef and break it apart with a spatula. Cook for about 6-8 minutes until browned and cooked through.

Using the same skillet, reduce heat to medium-low and melt the butter. Gradually whisk in the flour, stirring constantly for about 2 minutes to create a smooth roux.

Slowly pour in the beef broth while continuously whisking until thickened, about 3-4 minutes. Next, stir in the milk gradually and whisk until combined and thickened again over 5-7 minutes.

Once the sauce has thickened, sprinkle in the garlic powder, onion powder, pepper, and salt. Stir well and adjust seasoning if needed.

Reduce the heat to low and gently fold in the cooked ground beef and egg noodles into the sauce. Mix thoroughly until heated through, about 2-3 minutes.

Remove the skillet from heat and incorporate the sour cream, stirring gently until completely combined.

Spoon the Hamburger Stroganoff onto plates and serve immediately, optionally with a side of steamed vegetables or garlic toast.