Ingredients

• 1 tablespoon vegetable oil
• 0.5 onion, chopped
• 2 teaspoons minced garlic
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 0.5 cup milk
• 1 tablespoon Worcestershire sauce
• 15 frozen beef meatballs, or more to taste
• 8 ounces broad egg white noodles (such as No Yolks®)
• 0.75 cup sour cream
• salt and ground black pepper to taste

Directions

• 1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes.
• 2. Reduce heat to medium; stir in condensed soup, milk, and Worcestershire sauce. Add meatballs; reduce heat to low and simmer, covered, until tender, 35 to 40 minutes.
• 3. Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes; drain.
• 4. Add sour cream, salt, and pepper to meatballs in sauce. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.

Nutrition