#1230 - Stovetop Meatball Stew

(by Shirley McNevich)

1lb. ground chuck
1/4 tsp. (or more) garlic salt
1 tsp. salt
1/2 tsp. pepper
2 - 10.75oz. cans Campbell's cream of chicken soup
1 can water
1 chopped onion
1 bag egg noodles (small or large according to number of people you are serving)
1/2 pint Breakstone's sour cream

In a bowl add ground chuck, garlic salt, pepper, salt and chopped onion--mix with your hands, then form it into 1" meatballs. In a skillet add a little butter or margarine--melt. Add meatballs--cook and turn over medium low heat until browned. While meatballs are cooking, cook egg noodles according to bag directions. Drain meatballs and return them to the same skillet--add both cans of chicken soup and 1 can water (use the empty chicken soup can to measure the water). Cook/simmer on low while turning meatballs--cook/simmer until soup is hot. Drain noodles. Add sour cream to the meatball mixture--stir until mixed. Place some noodles on each plate and top with meatball mixture.