Start by bringing a large pot of salted water to a rolling boil. Add 6 ounces of egg noodles and cook them according to package instructions, usually around 7-9 minutes. Once cooked, drain and set aside.

In a large skillet over medium heat, add 1 pound of ground beef. Cook for about 5-7 minutes until no longer pink, breaking it apart with a spatula. Drain excess fat and set aside.

In the same skillet, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour, stirring constantly for about 2 minutes until a light roux develops.

Gradually pour in 2 cups of beef broth while whisking continuously. Cook for about 3-4 minutes until thickened slightly and bubbling.

Reduce heat to low and stir in 1 cup of milk. Cook until the sauce is smooth and creamy, adjusting with more milk if it appears too thick, about 5-7 minutes.

Add 1 teaspoon each of garlic powder and onion powder, along with salt and pepper to taste. Let simmer for a minute to meld flavors.

Return the cooked ground beef and the reserved egg noodles to the skillet. Mix everything thoroughly for about 2-3 minutes until heated through.

Remove from heat and stir in 1 cup of sour cream until fully blended. Serve hot, garnished with fresh parsley if desired.