Cook the Egg Noodles. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until tender. Drain, toss with a small pat of butter to prevent sticking, and set aside.

Brown the Ground Beef. In a large skillet over medium-high heat, cook the ground beef with the diced onion and minced garlic. Break up the beef as it cooks, but leave some chunks for texture. Continue cooking until no pink remains and the onions are soft.

Drain Excess Grease. Carefully drain off any excess grease from the pan, leaving behind about a tablespoon for flavor. Return the pan to the stove over medium heat — but don’t add the beef back just yet.

Make the Roux. Add the butter to the skillet and allow it to melt completely. Sprinkle in the flour and whisk continuously for about 1 minute. This creates a smooth base for the gravy and removes the raw flour taste.

Add the Broth. Slowly pour in the beef broth while whisking constantly to prevent lumps. Turn the heat up slightly to medium-high and whisk until the mixture begins to bubble and thicken, about 2–3 minutes.

Create the Creamy Sauce. Reduce the heat to medium. Add the sour cream and cream of mushroom soup, stirring until everything is fully combined into a smooth, creamy sauce. Season generously with salt and black pepper to taste.

Combine with the Beef. Add the cooked ground beef mixture back into the sauce. Stir to coat all the beef evenly, then let it simmer on low for about 5 minutes to allow the flavors to meld together.

Serve and Enjoy. Spoon the rich, creamy beef mixture over a bed of egg noodles. Garnish with fresh parsley if desired, and serve warm alongside a simple side salad or steamed vegetables.