Bring a pot of salted water to a boil.

Cook the egg noodles according to package instructions until al dente, then drain and set aside.

In a large pan, add the ground beef and chopped onion over medium-high heat.

As the beef browns, break it apart with a spatula, cooking for about 10 minutes until the meat is cooked through and the onions are tender.

Reduce the heat to medium, and stir in the minced garlic, Worcestershire sauce, and Italian spices, cooking for an additional minute until fragrant.

Sprinkle the flour over the meat mixture and stir well, cooking for about two minutes to eliminate any raw flour taste.

Gradually pour in the beef stock while continuously stirring to achieve a smooth sauce.

Allow this to simmer for 5-10 minutes, stirring occasionally, until it thickens up; add more beef stock if the mixture gets too thick.

Finally, toss the cooked noodles in and mix until everything is well combined.

Season with salt and pepper to taste, then serve hot.