Slice sausage into small slices. Brown in short stock pot on medium-high heat until lightly browned; remove, cover and set aside.
Add butter, return to medium heat. Add garlic and sweat, then add flout; whisk until smooth.
Add beef broth and/or stock (can prolly use either for both, this is what I had) a bit at a time, whisking between to keep smooth.
Add marjoram, pepper, thyme, and salt, whisking frequently. Stir until thickened.
While the sauce is cooking, cook the egg noodles per package instructions.
When the sauce has thickened “nicely”, and the noodles are done, add the noodles and sausage to the sauce and cook until everything is well heated together.
Serve immediately with … stuff, I don’t know, I had cream peas and crescent rolls, but whatever floats your boat!