In a large skillet or Dutch oven over medium-high heat, add the ground beef. Cook for 5-7 minutes, stirring frequently until it’s browned and no longer pink. Use a wooden spoon to break up any large chunks.

Once the beef is browned, mix in salt, black pepper, garlic powder, and onion powder. Stir well to ensure the meat is evenly coated with the seasonings, enhancing the flavors.

Sprinkle the cornstarch over the seasoned beef, stirring quickly for about 30 seconds to coat the meat and create a thickening base.

Remove the beef from the skillet and pour in the beef broth, milk, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pan. Bring to a gentle boil.

Once boiling, add the egg pasta to the liquid, stirring gently. Cover the skillet and reduce heat to simmer. Cook for 8 minutes, stirring occasionally.

Return the browned beef to the skillet, then stir in the cream of mushroom soup and sour cream until well incorporated.

Add paprika to the skillet and stir well, allowing the mixture to simmer for an additional 2-3 minutes.