In a large skillet, heat oil over medium high heat. Add the meat and cook, breaking into chunks, until browned, about 7 minutes. When meat is browned, drain excess fat from skillet. Add garlic powder, salt, and pepper and stir in.

Add bouillon, onion, and mushrooms to skillet and sauté until onions are translucent. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles.