Slow-Cooked Meatball Stroganoff with Noodles

Ingredients

• 1 bag (24–32 oz) frozen meatballs
• 1 can (10.5 oz) cream of mushroom soup
• 2 cups beef broth
• 1 packet brown gravy mix
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp black pepper
• 8 oz egg noodles
• 1 cup sour cream
• Fresh parsley for garnish (optional)

Instructions

1. Add the frozen meatballs to the slow cooker.
2. In a bowl, whisk together the cream of mushroom soup, beef broth, gravy mix, garlic, Worcestershire sauce, and black pepper.
3. Pour the sauce over the meatballs and add the sliced onion.
4. Cover and cook on:
   • Low: 5–6 hours
   • High: 3–4 hours
5. About 20 minutes before serving, cook the egg noodles according to package directions and drain.
6. Stir the sour cream into the slow cooker until smooth and creamy.
7. Add the cooked noodles and gently toss everything together.
8. Garnish with parsley if desired and serve warm.

Optional Add-Ins

• Sliced mushrooms
• A dash of paprika
• Parmesan cheese on top