Bring a large pot of salted water to a boil, add 6 ounces of egg noodles, and cook according to package directions (8-10 minutes). Drain and set aside.

In a large skillet, brown 1 pound of ground beef over medium heat for 6-8 minutes, breaking up the meat. Drain excess fat and keep warm.

Melt 2 tablespoons of butter in the same skillet. Whisk in 2 tablespoons of flour, cooking for 2 minutes until it forms a paste.

Gradually whisk in 2 cups of beef broth, stirring continuously until thickened. Add 1 cup of milk, stirring until creamy (3-5 minutes).

Return the browned beef to the skillet and fold in the cooked egg noodles, heating through for 2-3 minutes.

Stir in 1 cup of sour cream off the heat until well blended. Adjust seasoning with salt and pepper.

Serve immediately, optionally with garlic bread or steamed vegetables.