Step 1: Cook the egg noodles according to package directions in a pot of salted boiling water until al dente. Drain and set aside.
Step 2: In a large skillet, brown the lean ground beef and chopped onions over medium-high heat. Break up the beef with a spoon as it cooks. Once the beef is fully browned and the onions are softened (about 8-10 minutes), drain any excess fat, leaving about 1-2 tablespoons for flavor.
Step 3: Reduce the heat to medium. Stir in the minced garlic, Worcestershire sauce, and Italian seasoning. Cook for another minute until the garlic is fragrant.
Step 4: Sprinkle the flour over the beef mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
Step 5: Gradually pour in the beef broth, stirring continuously to incorporate the flour and scrape up any browned bits from the bottom of the pan.
Step 6: Continue to cook the mixture for 5-10 minutes, stirring occasionally, until the gravy has thickened to your desired consistency. If it becomes too thick, add a little more beef broth.
Step 7: Add the cooked and drained egg noodles to the skillet with the beef and gravy. Toss everything together until the noodles are thoroughly coated. Season with salt and black pepper to taste.
Step 8: Serve hot and enjoy!