Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente, about 6-8 minutes. Drain and set aside.

In a large skillet, heat over medium-high heat. Add lean ground beef and chopped onion, sauté until beef is browned and onion is translucent, about 8-10 minutes.

Reduce heat to medium; stir in minced garlic, Worcestershire sauce, and Italian seasoning. Sauté for about 1 minute.

Sprinkle flour over the beef mixture, stir to combine, and cook for 1-2 minutes until thickened.

Gradually add beef broth, stirring and scraping the bottom of the skillet. Let it simmer until thickened, about 5-10 minutes.

Gently fold in the drained egg noodles, mixing well. Adjust seasonings with salt and pepper to taste. Serve immediately.