Boil a salted pot of water for the egg noodles and cook according to package directions.

Meanwhile, add the ground beef and onion to a skillet. Cook over medium-high heat, breaking the meat up as you go along, until it’s nicely browned (about 10 minutes). Don’t drain the fat unless you’re not using lean ground beef.

Reduce the heat to medium and stir in the garlic, Worcestershire sauce, and Italian seasoning, and cook for 1 minute.

Stir in the flour and cook for another 1-2 minutes, stirring often.

Gradually pour in the beef broth while stirring until the flour has dissolved and scraping any stuck-on bits from the bottom of the pan.

Continue cooking for another 5-10 minutes (stir occasionally) or until the gravy has thickened to your liking. If it gets too thick, add in a splash more beef broth.

Drain the cooked egg noodles, add them to the skillet, and toss with the beef mixture. Season with salt & pepper if needed and serve immediately.