Made: August 10th 2011
From: Fast Fix Family Food pg 163
1 12- to 16-oz package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-oz can sliced mushrooms, drained
1 8-oz carton dairy sour cream
2 Tbsp all-purpose flour
1/2 cup milk
1 Tbsp Dijon-style mustard
4 cups hot cooked wide egg noodles
In a large skillet, combine meatballs, broth, and drained mushrooms. Bring to boiling; reduce heat. Cover; simmer 15 minutes or until heated through.
In a bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly; simmer 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.
Miranda's Mix Ups: NO mushrooms... ewww gross! But it was a good meal!
Sorry No pictures