Bring a large pot of salted water to a rolling boil. Add 6 ounces of egg noodles and cook for 6-8 minutes, then drain and set aside.

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

In the same skillet, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour for 2 minutes until light golden.

Slowly whisk in 1 cup of beef broth and then gradually add 1 cup of milk, stirring until the sauce thickens, about 5-7 minutes.

Stir in the cooked noodles and browned beef, mixing until heated through for 2-3 minutes.

Remove from heat and stir in 1/2 cup sour cream until well combined.