In a large skillet over medium high heat, brown ground beef along with diced yellow onion and minced garlic until thoroughly cooked and crumbled.

Drain ground beef to remove excess grease from pan. Put pan back on stove over medium heat and add salted butter, allowing it to melt.

Then add all purpose flour to the 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 2-3 minutes until it thickens slightly.

Bring temperature down to medium and whisk in sour cream and cream of mushroom soup. Stir until mixture is thoroughly incorporated.

Add salt and pepper to taste. Keep tasting until it is seasoned the way you like. If it gets too thick, just add a bit more beef broth.

Add ground beef back to mixture until reheated.

Serve over cooked egg noodles and enjoy!