Easy Meatball Stroganoff
This no-fuss meatball stroganoff uses frozen meatballs served over butter garlic parmesan noodles to make the perfect family dinner for busy nights.
Ingredients
- 1 16-20 ounce bag frozen meatballs about 30 meatballs
- 2 10.5 ounce cans cream of mushroom soup
- ½ cup sour cream
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- salt and pepper to taste
Butter Garlic Parmesan Noodles
- 16 ounce bag wide egg noodles
- 4 tbsp butter
- 1 tsp garlic powder
- ½ cup grated Parmesan
Instructions
- Add your frozen meatballs to a saucepan with both cans of cream of mushroom soup, garlic powder, and Worcestershire sauce.
- Cook over medium-low heat for about 10-15 minutes, or until the meatballs are heated through. Stir occasionally to prevent the meatballs from sticking to the saucepan.
- While the meatballs simmer in the sauce, boil the egg noodles according to the package directions.
- Once the meatballs are cooked through, turn the heat to low and stir in the sour cream until smooth and creamy. Then, season with salt and pepper to taste.
- Drain the cooked egg noodles and immediately add butter, stirring until melted. Sprinkle in some garlic powder and Parmesan cheese.
- Spoon the meatball stroganoff over the garlic parmesan egg noodles. Top with some more Parmesan cheese and enjoy.
Notes
Variations:
- Add in a small can of drained mushrooms or some cooked fresh mushrooms into the sauce if you want more mushroom flavor.
- You can also skip adding the butter, garlic, and Parmesan to the egg noodles and just add the plain egg noodles to the sauce and meatballs instead.
Helpful Tips:
- Make sure when adding the sour cream that you turn the heat to low so it stays nice and smooth.
- While meatballs are cooking, stir occasionally so the meatballs don't stick to the bottom of the pan.
Storage:
- Store your leftovers in an airtight container in the fridge for 3-4 days.