Brown the ground beef in a large skillet over medium heat. Drain excess fat.
Add chopped onions and garlic, cooking until softened.
Toss in the mushrooms and cook until tender.
Sprinkle flour over the mixture, stir well, and cook for 1–2 minutes.
Pour in the beef broth and Worcestershire sauce. Stir and bring to a gentle simmer.
Cook for 10 minutes until the sauce thickens slightly.
Turn off the heat, then stir in the sour cream. Season with salt and pepper.
Serve over cooked egg noodles and enjoy!