Cook your Egg Noodles according to its packaging. Set aside.
In a skillet on medium heat, cook the 1lb of Ground Beef and the diced Yellow Onion together seasoning with the 1/2 tsp of Kosher Salt and 1 tsp of Montreal Steak Seasoning.
Once the meat is fully cooked through, drain the beef and onion in a colander lined with paper towels to absorb the grease. Set aside.
In the same skillet (still on medium heat) you cooked the meat, add the 3 tbsps of Butter and the minced Garlic. Once melted and Garlic is fragrant, add the 3 tbsps of Flour. Mixing together so that all the flour is absorbed by the butter.
Continue stirring for 2 minutes, the roux will begin to deepen in color.
Add the 1 1/2 cups of Beef Broth. Continue to stir for 2 minutes or until it begins to thicken.
Once thick, add in the 10.5oz can of Cream of Mushroom Soup with Roasted Garlic, the 1/4 cup of Sour Cream, and the Lemon juice. Stir to fully combine.
Add back in the Ground Beef and Onion combo. Stir to fully combine and allow the meat to reheat for a few minutes. Season with salt and pepper if necessary.
Serve the Ground Beef mixture over the Egg Noodles and enjoy!