Meatball Stroganoff

By clawson

Easy

Ingredients

• 3 cups uncooked egg noodles
• 1 tablespoon olive oil
• 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
• 1-1/2 cups beef broth
• 1 teaspoon dried parsley flakes
• 3/4 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 cup heavy whipping cream
• 3/4 cup sour cream

Details

Adapted from tasteofhome.com

Preparation

Step 1

Cook egg noodles according to package directions for al dente; drain.
Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 1/2 cup.
Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, 3-5 minutes or until slightly thickened. Stir in sour cream; heat through. Yield: 4 servings.