In a large skillet over medium-high heat, brown the ground beef along with diced yellow onion and minced garlic until the beef is fully cooked and crumbled.

Drain the ground beef to remove excess grease and set the beef aside. Return the empty skillet to the stove over medium heat.

Add salted butter to the skillet and allow it to melt completely.

Once melted, add the flour to the butter and whisk together, allowing the flour to absorb the butter and form a roux.

Slowly pour in the beef broth while whisking vigorously to remove any lumps. Turn the heat up to high and bring the mixture to a boil. Allow it to boil for 2-3 minutes until it thickens slightly.

Reduce the heat to medium and whisk in the sour cream and cream of mushroom soup until the mixture is fully combined and smooth.

Season the sauce with salt and pepper to taste. Continue to taste and adjust the seasoning as needed. If the sauce becomes too thick, add a small amount of additional beef broth to reach the desired consistency.

Add the cooked ground beef back into the skillet and stir until the meat is reheated and evenly coated with the sauce.

Serve the stroganoff over cooked egg noodles and enjoy.