Easy Meatball Stroganoff

Preheat oven to 350 degrees Fahrenheit.
Bring a pot of salted water to boil and cook egg noodles according to package directions.
Place meatballs in oven safe baking dish and bake for 20-25 minutes, following package directions, until golden brown.
In a large skillet over medium-high heat, add olive oil and heat for 1-2 minutes. Add onion and mushrooms, sauté for 3-4 minutes until they begin to get fragrant. Add garlic, sauté for another 30 seconds, do not allow to burn.
Add butter to onions and mushrooms in pan, and melt over medium heat, stirring vigorously. Once melted, add flour, continue to stir vigorously until the flour has absorbed the butter and formed a paste.
Add beef broth and whisk vigorously to remove lumps on high heat, allowing the liquid to come to a simmer for 2-3 minutes until it starts to thicken.
Remove skillet from heat. Whisk in sour cream and mushroom soup.
Stir until mixture is thoroughly incorporated.
Season Worchestershire sauce, garlic powder, salt and pepper. Taste and adjust seasonings if necessary.
Serve sauce over cooked egg noodles, top with meatballs.