Gather all your ingredients: chop the onion, mince the garlic, and measure out your seasonings.

In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package directions until al dente, usually about 7-10 minutes. Drain and set aside.

In a large skillet over medium-high heat, add the lean ground beef and chopped onion. Brown for about 5-7 minutes, breaking up the beef as it cooks. Drain excess fat if necessary.

Stir in minced garlic, Worcestershire sauce, and Italian seasoning. Cook for an additional minute.

Sprinkle in the all-purpose flour while stirring constantly, cooking for 1-2 minutes to create a roux.

Gradually pour in beef broth, stirring to avoid lumps. Cook for 5-10 minutes until gravy thickens.

Add the drained noodles back into the skillet, tossing gently with the beef mixture until fully coated.

Taste and adjust seasoning with salt and pepper as needed.

Serve immediately, garnished with additional herbs if desired.