Using a large skillet or electric skillet, melt 2 tablespoons of butter over medium heat.
Season and brown beef on both sides (1-2 minutes) then remove to a plate. Set aside.
Add remaining butter to pan along with onions and garlic. Cook until onions are translucent (If you want to add mushrooms, add them in with the onions and garlic).
Sprinkle flour over onion mixture and cook for another minute or two.
Pour beef broth, Worcestershire sauce, cream of mushroom soup into pan. Stir until combined, bring to a boil and cook for 20 minutes.
Add egg noodles, stir and cook until noodles are tender, approximately 7-8 minutes.
Once noodles are tender, add sour cream, stir and then enjoy.