1-First, boil salted water and cook the 2 cups of uncooked egg noodles according to package directions until they are al dente. This usually takes about 8-10 minutes, so keep an eye on them to avoid overcooking. Once done, drain and set aside for later.

2-Next, in a skillet, cook the 1 pound of lean ground beef and 1 chopped medium onion over medium-high heat. Break up the meat as it browns, which takes around 7-8 minutes. If your beef isn’t super lean, leave a couple tablespoons of fat for flavor; otherwise, skip draining it.

3-Then, reduce the heat to medium and add the 2-3 minced garlic cloves, 1 tablespoon of Worcestershire sauce, and 1/4 teaspoon of Italian seasoning. Stir and cook for about one minute to let the aromas blend. This step adds a depth of flavor that makes the dish irresistible.

4-Building the Gravy and Finishing Touches: Now, stir in the 1/4 cup of flour and cook for 1-2 minutes to eliminate any raw taste. Gradually pour in the 2 cups of beef broth while stirring and scraping the browned bits from the pan. This helps create a rich gravy that ties everything together.

5- Cook the mixture for 5-10 minutes, stirring occasionally, until the gravy thickens to your liking. If it gets too thick, add a bit more broth. Finally, combine the drained noodles with the beef mixture, toss well, and season with salt and pepper to taste. Serve it hot for the best experience.