One-Pot Meatball Stroganoff For Four (double For Eight)
2 Tablespoons Butter
10 Oz Sliced Baby Bella Mushrooms
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
4 Cups Beef Broth
4 Cups Uncooked Wide Egg Noodles (from 12-Oz Bag)
24 Fully Cooked Beef Meatballs, (May Use Frozen If Desired)
3/4 Cup Sour Cream
In 4-quart saucepan, heat butter over medium-high heat. Add mushrooms, salt and pepper; cook 3 to 5 minutes, stirring frequently, until tender.
Add beef broth, egg noodles and meatballs; heat to boiling. Reduce heat to medium; simmer uncovered 9 to 11 minutes, stirring occasionally, until liquid is mostly absorbed. Remove from heat; let stand 5 minutes. Stir in sour cream; serve immediately.