Meatball Stroganoff

By carvalhohm

Ingredients

• 2 (10-3/4-ounce) cans condensed cream of mushroom soup
• 1/4 pound fresh mushrooms, sliced
• 1/2 cup milk
• 1 (32-ounce) package frozen meatballs, thawed
• 1 cup sour cream
• 1 (16-ounce) package egg noodles, cooked according to package directions

Preparation

Step 1

In soup pot, combine soup, mushrooms, and milk; cook over medium heat until hot.

Reduce heat to low, stir in meatballs, and continue cooking for 10 to 15 minutes.

Stir in sour cream and cook 3 to 5 minutes, or until mixture is heated through. Serve over warm cooked egg noodles.