Gather your ingredients so that everything is close at hand on the counter or table.
Using a Chef's knife and cutting board, chop the onion. Mince the garlic.
In a large skillet, brown the ground burger. (If necessary, drain off excess grease.) Once the burger has browned, stir in the chopped, minced garlic, garlic powder, onion salt, kosher salt and freshly ground black pepper.
Add cream of mushroom soup and mix well. Stir in egg noodles and add one soup can of water to begin. I like to just barely cover the noodles in water, stirring to combine. As this cooks, the water will turn into a yummy gravy.
Cook on low heat until noodles are tender, approximately 12-18 minutes. Add more water as needed, up to another soup can.
When ready to serve, add cream cheese and sour cream. Stir until smooth and creamy.
If desired, serve over mashed potatoes. Serves 4-6.