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Boil a salted pot of water for the egg noodles and cook according to package directions.
Meanwhile, add the ground beef and onion to a skillet. Cook over medium-high heat, breaking the meat up as you go along, until it's nicely browned (about 10 minutes). Don't drain the fat unless you're not using lean ground beef (then drain a bit but still leave at least a couple tablespoons of it in the pan).
Reduce the heat to medium and stir in the garlic, Worcestershire sauce, and Italian seasoning, and cook for 1 minute.
Stir in the flour and cook for another 1-2 minutes, stirring often (this cooks the raw flour taste out).
Gradually pour in the beef broth while stirring until the flour has dissolved and scraping any stuck-on bits from the bottom of the pan.
Continue cooking for another 5-10 minutes (stir occasionally) or until the gravy has thickened to your liking. If it gets too thick, add in a splash more beef broth.
Drain the cooked egg noodles, add them to the skillet, and toss with the beef mixture. Season with salt & pepper if needed and serve immediately.