Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a frypan over medium heat, brown the beef mince until no pink shows; drain.
Mix brown gravy, cream cheese and mushrooms with mince until cream cheese has given the mixture a whitish look. Add milk, sour cream and mushroom soup to cooked noodles. Blend mince mixture with pasta.