Carefully mix the beef with the egg, onion, crackers, sage and 1/2 teaspoon salt and 1/4 teaspoon ground black pepper using your hands. Divide the meat into 4 equal portions and shape into oval patties.

Boil the egg noodles while cooking the meat, if using.

Preheat a large skillet over medium-high heat. Add 1 tablespoon olive oil to the pan. Brown the patties, about 4-5 minutes per side. Transfer to a plate.

Place another tablespoon of olive oil in the pan with garlic and cook for just a few seconds until the garlic is fragrant. Add Worcestershire sauce and flour and cook for about 30 seconds, then whisk in the beef stock. Add 1/2 teaspoon salt and another 1/4 teaspoon pepper. Cook, stirring to get up the bits of meat from the bottom of the pan, until the sauce begins to thicken (about 2-3 minutes depending on the depth of your pan).

Add the patties and juices back into the pan and cook, stirring the sauce occasionally, until the meat is cooked through (2-5 minutes). Taste and season as needed with salt and pepper.

Serve hot over egg noodles.