- 1 bag pre-cooked homestyle meatballs (approximately 11 oz.)
- 1 Tbsp. butter
- 14 oz. can beef broth soup (can use Campbell"s or Walmart, I prefer Walmart’s beef broth with onion.)
- 1 Tbsp. Worcestershire sauce
- 1/4 cup sour cream
- 1 small can of mushrooms with pieces
- 8 oz. package of egg noodles, cooked
- pinch garlic powder
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Bring to a boil the water for your noodles. Add noodles when the water boils. Cook noodles as instructed on package.
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Warm the frozen meatballs in the microwave for about 2-3 minutes on high, cooking half a bag at a time.
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In large sauce pan with a lid, or a covered skillet, place your butter with a sprinkle of garlic and add drained mushrooms, salt, and pepper. Stir and warm until butter is melted.
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Whisk in Worcestershire sauce, broth, and sour cream until well blended. Bring to a boil.
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Add your meatballs and cover. I cook over a medium to medium high heat, stirring often four about 10 minutes.
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If your gravy is too soupy, you can use 2 Tbsp. cornstarch, mixed in 1/4 cup of cold water. (Although I’ve not had that problem.)
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Meanwhile your noodles should finish cooking about the same time. (Times on the meatballs are very forgiving, that’s why I pre-warmed them in the first place.)
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Serve meatballs over your noodles.