Ingredients
1/4 c vegetable oil
2 lbs frozen beef meatballs
2 T all-purpose flour
1 can (14-ounce) reduced-sodium beef broth
Mushrooms
1.5 c whole milk
1/4 c sour cream
1 package (8.8-ounce) egg noodles
Preparation
Heat oil in a heavy large skillet over medium high heat. Add meatballs and cook until brown, about 8 minutes. Using tongs, transfer meatballs to a bowl. Add flour to skillet and cook 1 minute, scraping up browned bits from bottom of skillet. Add mushrooms Stir in broth and milk. Return meatballs to skillet. Simmer until liquid thickens enough to coat meatballs, about 5 minutes. Remove skillet from heat. Stir in sour cream. Meanwhile, cook noodles in a pot of boiling salted water until tender but still firm. Drain. Transfer noodles to a large bowl. Spoon meatballs and sauce over noodles. Serve immediately.
