In a large skillet or sauté pan over medium-high heat, cook the ground beef until no longer pink, breaking it up with a spoon as it cooks. Drain off any excess grease if needed.
Season the cooked beef with salt, pepper, garlic powder, and onion powder. Sprinkle the cornstarch over the beef and stir well to evenly coat. Continue stirring until the cornstarch is fully absorbed and no longer visible.
Remove the beef from the pan and set aside on a plate.
In the same pan (don’t rinse it!), pour in the beef broth, milk, and Worcestershire sauce. Stir to combine and bring the mixture to a boil.
Once boiling, add the egg noodles, reduce the heat to low, cover, and simmer for about 8 minutes—until the noodles are tender and most of the liquid is absorbed.
Return the cooked beef to the pan and stir in the cream of mushroom soup. Mix well to create a rich, creamy sauce that coats every noodle. If you're using sour cream, add it in at this time.
Let everything simmer for another 2–3 minutes to heat through and meld the flavors.
Serve hot, garnished with chopped parsley if you like, and pair with a simple green salad or steamed veggies for a complete meal.
