Bring a kettle of water & start to cook egg-noodles according to package instructions.
In a large skillet over-medium high-heat, brown ground-beef together with the garlic & onions until completely cooked.
Drain ground-beef to eliminate excess grease from pan.
Place pan on stove over medium heat (do not include the ground beef back in however).
Add butter to pan & let it melt, then add flour to pan, whisk permit it to consume butter.
Add beef broth and whisk vigorously to eliminate any lumps, turning up the heat to high, bringing it to a boil for about 2-3 mins before you view it leaves slightly.
Bring down temperature to medium and whisk in sour-cream & cream of mushroom-soup.
Stir until mix is completely integrated, then add pepper & salt. Keep tasting blend till it's experienced the manner in which you prefer.
If it becomes too thick, simply add a bit more beef broth. Add ground-beef straight back to mix until reheated. Serve over egg noodles.