In a large skillet, sauté the ground beef over medium heat until it turns brown and crumbly, which should take around 5 to 10 minutes.

Drain the excess beef fat and then sauté the chopped onions, mushrooms, and garlic (powder or minced) in the skillet with the browned beef.

While the onion and mushrooms are cooking, bring a large pot of lightly salted water to a rapid boil.

Add the egg noodles and cook them until they are tender yet firm to the bite, usually 7 to 9 minutes. Drain the noodles and set them aside.

Once the onions and mushrooms are tender, stir in the condensed soup and Worcestershire sauce, then let it simmer for about 10 minutes, occasionally stirring the mixture.

Stir in 1 cup of the broth and heat to boiling; reduce heat. Cover and simmer 15 minutes.

Stir remaining ½ cup broth into the flour then stir into the beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. 

Now, it's time to add the sour cream and season the dish with salt and pepper, adjusting to your taste preferences.

Remove the skillet from the heat and add the cooked egg noodles. Stir everything together until well combined.

Serve the beef stroganoff hot and relish the creamy goodness!