Ingredients:
26-ounce package of frozen meatballs, thawed
8 ounces of wide egg noodles (or substitute with your preferred pasta)
2 tablespoons of unsalted butter
¼ cup of all-purpose flour
½ cup of onion, finely chopped
1 cup of button mushrooms, thinly sliced
2 ½ cups of beef broth
2 tablespoons of Worcestershire sauce
½ cup of sour cream
½ cup of heavy cream
Salt and pepper, to season
Instructions:
Set your oven to 350°F to preheat.
Prepare the egg noodles as per the package. Once done, drain and set them aside.
Over medium flame, melt butter in a spacious skillet. Introduce onions and mushrooms, cooking until they attain a soft, golden hue.
Blend in the flour with the veggies, stirring for a minute or two to form a roux.
Slowly introduce the beef broth, ensuring continuous stirring for a smooth consistency.
Blend in the Worcestershire sauce. Keep stirring until you get a thicker texture.
Lower the heat, mixing in both the sour cream and heavy cream seamlessly.
Season your creamy sauce, then introduce the meatballs, ensuring each is well-coated.
Marry the noodles and meatball mix.
Empty the contents into a baking dish, leveling it out.
Bake for 20-30 minutes until it’s thoroughly warm and boasts a golden crust.
Post-baking, allow it to cool a tad before serving.
For an extra touch, sprinkle some chopped parsley or Parmesan cheese atop.