Brown the ground beef in a large skillet. Break into small pieces. Drain and excess fat once cooked.
Meanwhile, whisk together the cornstarch, sugar, onion powder, garlic powder, salt and pepper.
Boil the water in a small pan on the stovetop or in the microwave. Remove from heat and add the bouillon cubes. Stir until dissolved. Add to the skillet with the beef and stir to combine.
Add milk to skillet and stir.
Add the cornstarch mixture to the skillet and stir.
Add the egg noodles. Stir and bring to a boil.
Reduce heat to a simmer, cover, and cook for 12-15 minutes or until the noodles are tender. Stir occasionally. If you need you may add more water, but add it sparingly.
Remove from heat and let stand for 5 minutes before stirring and serving.