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Bring a pot of water to boil and begin to cook egg noodles
according to package directions.
In a large skillet over medium high heat, brown ground beef until
thoroughly cooked.
I like to leave chunks of ground beef and not break it up too
small.
Drain ground beef to remove excess grease from pan.
Put pan back on stove (setting aside the ground beef), add 2-3
tbsp butter and also the chopped onions and mushrooms (if
using). Saute the onions and mushrooms, over medium heat,
until onions are soft and then add garlic.
Only cook for another 1-2 minutes so garlic doesn't burn.
Add flour to pan, stir and let it absorb butter. Now 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 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.
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Add salt & pepper. Keep tasting mixture until it is seasoned the
way you like. I probably use a good teaspoon and half or more of
salt and pepper (and sometimes a bit of garlic powder, for good
measure). If it gets too thick on you, just add a tad more beef
broth.
Add ground beef back to mixture until reheated.
Serve over hot egg noodles.
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