Bring to a boil the water for your noodles. Add noodles when the water boils. Cook noodles as instructed on package.
Warm the frozen meatballs in the microwave for about 2-3 minutes on high, cooking half a bag at a time.
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.
Whisk in Worcestershire sauce, broth, and sour cream until well blended. Bring to a boil.
Add your meatballs and cover. I cook over a medium to medium high heat, stirring often four about 10 minutes.
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.)
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.)
Serve meatballs over your noodles.