In a large skillet over medium high heat, brown the ground beef along with the 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. Add salted butter and allow it to melt.

Add all purpose flour to the pan, whisk and let it absorb the 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 thoroughly incorporated.

Add salt and pepper to taste. Keep tasting until seasoned to your liking. If it gets too thick, add a tad more beef broth.

Add ground beef back to the mixture until reheated.

Serve over cooked egg noodles and enjoy!