Creamy Beef Stroganoff Meatballs

By carol gorman

Ingredients

• 1 recipe Basic Meatballs
• 1 Tbsp. oil
• 1 lb. (450 g) fresh mushrooms, quartered
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 cups egg noodles, uncooked
• 1 tub (270 g) Philadelphia Light Herb and Garlic Cooking Creme
• 3/4 cup 25%-less-sodium beef broth
• 1 Tbsp. Dijon mustard
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. paprika

Details

Servings 8
Preparation time 35mins
Cooking time 35mins
Adapted from kraftcanada.com

Preparation

Step 1

Prepare and bake Basic Meatballs as directed.

Meanwhile, heat oil in large deep skillet on medium heat. Add mushrooms, onions and garlic; cook 10 min., stirring frequently. While vegetables are cooking, cook noodles as directed on the package, omitting salt.

Add remaining ingredients to vegetable mixture; mix well. Bring just to boil; simmer on medium-low heat 4 min., stirring frequently.

Drain noodles. Add meatballs to sauce; stir to evenly coat. Serve over noodles.