Brown the ground meat in a large pan with the garlic and onion, drain well.
Stir in the cream of mushroom soup, seasonings and Worcestershire sauce. Bring to a boil.
Carefully stir in sour cream and then the gravy packet. Add the can of peas. Simmer for 10 minutes over low heat.
Put the egg noodles on top of the beef stroganoff and dump into a large serving dish. Toss gently to combine and serve.