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In a medium-sized skillet, add 1 pound lean ground beef and cook and crumble until it is almost cooked throughout. Add ½ white onion, 3 garlic cloves minced, and 8 ounce mushrooms and cook until tender. Remove and set aside on a plate.
Add in 3 Tablespoons butter and melt. Whisk in ¼ cup flour until it creates a roux. Slowly add 4 cups beef broth and 1 tablespoon Worcestershire sauce. Add 8 ounces wide egg noodles and bring to a boil. Reduce the heat to a simmer and cook the noodles until al dente.
Add the beef back to the pan with 2 ounces cream cheese, ½ cup sour cream, and 1 teaspoon dried thyme. Let the cream cheese melt and stir until heated throughout. Salt and pepper to taste.