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Melt butter in a saute pan set over medium heat and add mushrooms and onions. Stirring occasionally, saute until onions are tender and beginning to brown, add minced garlic and cook for an additional 2 minutes.
Remove onion, mushrooms, and garlic from the skillet and add sliced venison. Set skillet to medium-high and sear the venison until browned.
Add brandy to the skillet and deglaze the pan by scraping any burnt-on bits from the bottom of the skillet so they incorporate into the liquid. Add 1 cup of beef broth and Worcestershire sauce, cover the skillet and reduce heat to a simmer and simmer for 15 minutes.
Prepare the egg noodles according to package instructions while venison simmers.
Add remaining ¼ cup of beef broth to a dish with flour, mix to combine until there are no lumps.
After venison has simmered for 15 minutes, add mushrooms, onion, and garlic back to the skillet along with the flour mixture and sour cream. Stir to combine and serve over egg noodles when everything has sufficiently heated through.