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Add the olive oil, ground beef, garlic, and onion to a dutch oven or large saute pan over medium-high heat then cook, breaking up the beef a bit, until the beef is browned, about 6 minutes.
Add the mushrooms, 1 tsp salt, and ½ tsp black pepper to the pan and cook, stirring occasionally, for about 5 minutes.
Stir in the flour then cook while stirring for about 1 minute.
Stir in soy sauce and 2 cups of water until combined then bring to a boil.
Reduce the heat to low and simmer, stirring occasionally, until thickened.
While the sauce simmers: Boil a large pot of water over medium-high heat then cook your noodles according to package directions.
Drain the noodles and set aside.
Taste the sauce and season with additional salt & pepper to taste.
Serve the sauce over the egg noodles and topped with a little sour cream.