Meatballs Stroganoff

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Ingredients

• 1 ounce of frozen cooked meatballs
• 1 cup of lower-sodium beef broth
• 1 ounce of sliced mushrooms, drained
• 1 ounce of dairy sour cream
• 2 tablespoons of all-purpose flour
• ½ cup of milk
• 1 tablespoon of Dijon-style mustard
• 4 cups of hot cooked wide egg noodles
• Snipped fresh parsley (optional)

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Directions

• In a large skillet, combine meatballs, broth, and mushrooms.
• Bring to boiling; reduce heat.
• Cover and simmer about 15 minutes or until meatballs are heated through.
• In a small bowl, stir together sour cream and flour.
• Whisk in milk and mustard.
• Stir sour cream mixture into skillet.
• Cook and stir until thickened and bubbly.
• Cook and stir for 1 minute more.
• Serve over hot cooked noodles.
• If desired, stir in snipped fresh parsley.