Meatballs In Sour Cream Sauce Over Egg Noodles (made Easy)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 -3 quarts water, lightly salted
• 8 -12 ounces wide egg noodles
• 15 -25 small cooked frozen meatballs
• 1 1/2 tablespoons water
• 1 tablespoon salted butter
• 1 tablespoon minced fresh parsley, divided
• 1/3 cup butter
• 1/3 cup flour
• 3 1/2 cups beef broth or 2 (14 1/2 ounce) cans beef broth
• 1/2 tablespoon lemon juice
• 1/2 tablespoon worcestershire sauce
• 1 tablespoon minced fresh parsley, divided
• 1/2 teaspoon granulated sugar
• 1 1/4 teaspoons paprika
• 1 teaspoon minced onion flakes (or 3/4 teaspoon onion powder)
• 1/2 teaspoon dill weed
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fresh ground pepper
• 1/8 teaspoon ground allspice
• 1 (6 ounce) can mushrooms, drained (optional)
• 1 cup sour cream

Recipe

• 1 in a large pot, bring 2-3 quarts water to a boil; add salt to taste and 8-12 ounces egg noodles; return to a boil.
• 2 while noodles are cooking, heat 15-25 frozen cooked small meatballs in a microwave at 100% power for one minute.
• 3 into a large heavy-bottomed saucepan over medium-low heat, add 1/3 cup butter until melted; add 1/3 cup flour; cook just until just bubbly (but not browned).
• 4 when noodles are tender yet firm, drain; return drained noodles to pot over low heat; add 1 tablespoon butter and 1/2 tablespoon of the minced fresh parsley; keep noodles warmed over lowest heat (refresh noodle moistness by adding a little water if needed).
• 5 open both cans of beef broth; quickly whisk in beef broth into butter and flour roux until smooth; stir in the remaining minced parsley, lemon juice, worcestershire sauce, seasonings and freshly ground pepper to taste; add the mushrooms and meatballs; bring mixture to a boil while stirring; reduce heat to medium-low until fully thickened.
• 6 stir in 1 cup sour cream; keep sauce warmed until serving, stirring as needed.
• 7 for sauce and meatballs served over noodles: arrange warm buttered egg noodles on serving plates. ladle warm sauce and meatballs over noodles.
• 8 for noodles mixed with sauce and meatballs: gently fold sauce with prepared noodles until well-blended.
• 9 garnish each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig if desired.
• 10 serve and enjoy!