Ingredients

• 1 (12- to 16-ounce) package frozen cooked meatballs
• 1 cup reduced-sodium beef broth
• 1 (4-ounce) can sliced mushrooms, drained
• 1 (8-ounce) carton sour cream
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 tablespoon Dijon-style mustard
• Snipped fresh parsley, optional
• 4 cups hot cooked wide egg noodles

Directions

1. In a large skillet, combine meatballs, broth and mushrooms. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until meatballs are heated through.

2. In a bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly; simmer 1 minute. If desired, stir in snipped fresh parsley. Serve over hot cooked noodles.

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