Servings: 6

1 pound ground beef 1 pound ground beef
½ cup onion, diced ½ cup onion, diced
3 teaspoon minced garlic 3 teaspoon minced garlic
4 Tablespoons salted butter 4 Tablespoons salted butter
4 Tablespoons all purpose flour 4 Tablespoons all purpose flour
14-15 oz can of beef broth 14-15 oz can of beef broth
1 cup sour cream 1 cup sour cream
1 can cream of mushroom soup 1 can cream of mushroom soup
salt and pepper, to taste salt and pepper, to taste
8 oz egg noodles, cooked according to package directions 8 oz egg noodles, cooked according to package directions

Bring a pot of water to boil and begin to cook egg noodles according to package directions. When they are done, drain them and rinse with cold water and dry aside.
In a large skillet over medium high heat, brown ground beef along with the onions and garlic until thoroughly cooked. Drain ground beef to remove excess grease from pan and put aside.
Put pan back on stove over medium heat. Add butter to the pan and allow it to melt. Then add flour to pan, whisk and let it absorb butter.
Add beef broth and whisk vigorously to remove any lumps, turning the heat up to high, bringing it to a boil for 2 to 3 minutes until you see it thicken slightly.
Bring temperature down to medium and whisk in sour cream and cream of mushroom soup. Stir until mixture is thoroughly incorporated. Add salt & pepper and keep tasting mixture until it is seasoned the way you like. If it gets too thick, just add a tad more beef broth.
Add ground beef back to mixture until reheated. Either add noodles to the mixture or serve the mixture over the noodles.