Categories: Main dish, easy, fast dinner, pasta, want to try
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
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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.
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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.