#3040 - Meatball Stroganoff

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/4 cup 4C Italian breadcrumbs
1 beaten egg
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup Breakstone's sour cream
1/4 cup water
8oz. egg noodles (cooked and drained according to bag directions--do NOT rinse)
canola oil

Cook/drain egg noodles according to bag directions--set aside. In a bowl add ground chuck, salt, pepper, chopped onions, breadcrumbs and beaten egg--mix with your hands. Shape the mixture into mini meatballs. In a skillet add a little canola oil--add the meatballs--cook/stir over medium heat until meatballs are browned. Drain off all the fat from the meatballs but leave the meatballs in the skillet. In a bowl add soup, sour cream and water--stir until mixed. Pour the soup mixture in the skillet with the meatballs--cover with a lid, turn heat to simmer and simmer for 20 minutes (stirring often so meatballs don't burn). Serve the meatball mixture over the egg noodles.