Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions. Drain and set aside.

In a large deep skillet over medium-high heat, cook the ground beef, diced onion, and sliced mushrooms. Break the meat apart and cook until the beef is browned and the mushrooms are tender. Drain excess grease.

Reduce heat to medium. Add the minced garlic and cook for 1 minute until fragrant.

Sprinkle the flour evenly over the beef mixture. Stir continuously for 2 minutes to cook the flour slightly.

Slowly pour in the beef broth, stirring constantly and scraping the bottom of the pan. Stir in the Worcestershire sauce, salt, and pepper.

Bring the mixture to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until the gravy has thickened and looks glossy.

Remove the skillet completely from the heat. Stir in the sour cream until fully incorporated and the sauce is creamy. Serve immediately over the warm egg noodles.