Cook egg noodles in boiling salted water according to package directions. Drain and keep warm.
Meanwhile, in a large skillet over medium heat, brown ground beef until no pink shows; using a slotted spoon, remove beef to paper towels to drain. Drain most of the fat from pan, leaving just a tablespoon or so to cook mushrooms.
If you're using mushrooms, add them to skillet and cook 1 to 2 minutes. Remove them to the bowl with beef.
Again, in the same skillet, melt butter over medium-high heat. Add garlic and cook, stirring, 1 minute. Add flour. Whisk well to break up any clumps. Slowly add milk, whisking, and heat until bubbly and sauce starts to thicken. Add ketchup, cream cheese, and sour cream. Whisk until smooth and heated through.
Return beef and mushrooms to skillet. Add drained pasta and stir until well combined. Season with salt and pepper, then serve.
A definite staple. The white wine makes this dish, and is a definite must. The first time I used white cooking wine - which was okay. The second time I had regular white wine and the dish tasted much better. Have served it over rice, and over noodles - both were good. No side was necessary other than bread with butter to dip up the great-tasting sauce this makes.
Have tried numerous Hamburger Stroganoffs. This one is the best of them all.