Stroganoff Meatballs and Egg Noodles

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Stroganoff Meatballs and Egg Noodles

 


Ingredients:  
Meatball Mixture
1 pound ground beef
1/2 cup saltine cracker crumbs (about 8 squares)
1 egg
Salt and Pepper to taste
Stroganoff
8 ounces Wide Egg Noodles
2 tablespoons butter
2 cups cream
1 medium onion, finely chopped
1 can (4 ounces) mushroom pieces, drained
1/4 cup fresh parsley, chopped
4 teaspoons Worcestershire sauce
  Directions In medium bowl, combine ground beef, crackers, egg, salt and pepper. Shape into 16 1-inch balls. In a large skillet, cook meatballs over medium heat 5 minutes or until done; set aside. Prepare egg noodles according to package directions. In medium saucepan, melt butter and saute onion until tender, about 3 minutes; add cream and bring to a boil. Reduce heat, add mushrooms, parsley and Worcestershire sauce; simmer for 15 minutes, stirring frequently until mixture thickens. Add meatballs to mixture. Pour over hot egg noodles. Servings 6