Gather all the necessary ingredients before you start cooking.

In a large skillet, brown the ground beef over medium heat until it becomes crumbly and fully cooked, approximately 5 to 10 minutes.

While the beef is cooking, bring a large pot of lightly salted water to a rapid boil. Cook the egg noodles in the boiling water until they are tender yet firm to the bite, which should take about 7 to 9 minutes. Once done, drain the noodles and set them aside.

Once the beef is browned, drain and discard any excess fat from the skillet. Add the condensed cream of mushroom soup and garlic powder to the beef. Allow the mixture to simmer for about 10 minutes, stirring occasionally to ensure even cooking.

Remove the skillet from the heat. Add the cooked egg noodles to the beef mixture and stir until well combined. Finally, mix in the sour cream and season with salt and ground black pepper to taste.

Serve the stroganoff hot and enjoy this comforting dish!