In a large, deep sided sautee pan over medium heat begin browning ground beef, chopping up to crumble. When beef is about half done add mushrooms, thyme, garlic powder, onion powder and salt. Continue cooking, stirring frequently until beef is cooked through.

Turn heat up to med-high. Add soup, milk and beef broth. Stir to combine. Add egg noodles and stir to coat. Bring to a boil. Reduce heat to med-low, cover, with lid tilted to vent slightly. Simmer 10-12 minutes or until noodles are tender and sauce has absorbed by about half.

Turn heat down to low and stir in sour cream until combined. Taste and add salt and pepper if desired. Let sit uncovered 5 minutes to thicken. Enjoy.

Note: If sauce seems too soupy before adding sour cream turn up to med and simmer vigorously uncovered for a couple more minutes to reduce. Then follow steps above.