Cook the Egg Noodles:

• Bring a large pot of lightly salted water to a boil.

• Add the egg noodles and cook until tender yet firm to the bite, following the package instructions.

• Drain the noodles and set them aside.

Prepare the Ground Beef:

• In a large skillet over medium heat, cook the ground beef until it is evenly browned.

• Drain any excess grease from the skillet.

• Season the beef with onion powder, garlic powder, salt, and black pepper to your preference.

Combine Ingredients:

• Reduce the heat to low and add the softened cream cheese to the skillet with the beef.

• Stir continuously until the cream cheese is fully melted and the mixture is smooth.

• Mix in the cream of mushroom soup, drained corn, and evaporated milk.

• Continue to cook over low heat, stirring occasionally, until the mixture is heated through and well combined.

Assemble the Dish:

• Add the cooked egg noodles to the skillet with the beef and sauce mixture.

• Gently stir to ensure the noodles are evenly coated with the creamy sauce.

Serve:

• Once everything is thoroughly combined and heated, serve the dish warm.