Bring a large pot of water to boil and cook the egg noodles according to the package directions.

In a large skillet, add the ground beef and onions and cook over medium-high heat until the beef is browned and the onions are translucent. Add the minced garlic and cook for 1 minute. Pour the meat into a colander to drain well.

Return the empty skillet to the stove over medium heat. Add butter and allow it to melt. Sprinkle the flour over the butter and whisk to combine for about 1 minute.

Add the beef broth and whisk until the mixture is smooth. Increase the heat to medium-high. Continue cooking for 2-3 minutes until the mixture starts to thicken.

Reduce the heat to medium and stir in the sour cream and cream of mushroom soup. Add salt and pepper to taste. Add in the drained ground beef and stir well. Heat 3-5 minutes. Add more beef broth or water if the sauce is too thick.

Serve over cooked egg noodles.