Meatballs and Mushrooms over Egg Noodles

Just a quick post today to pass along the recipe to this hearty dish that would be great for the chilly weather. It has meatballs, mushrooms and thick egg noodles, all smothered in a gravy-like sauce. If there is such a thing as "man food," this is it. It's really quick and easy as well, which is always a plus in my book. My mom picked the recipe up while shopping at the grocery store, and I've been making it for a few years now. My only advice is to not overcook the sauce or else it will get too thick, instead of the rich sauce that you want. 

Sorry for the lame picture of the finished dish. We were so eager to dive in I barely got this one! Hope everyone has a nice pre-turkey day weekend. I plan to get some holiday shopping done before the hysterical last-minute shoppers take over the stores. Pray for sales! :)

Meatballs and Mushrooms over Egg Noodles

Adapted from Publix Apron's Simple Meals

1 tablespoon butter

1/4 teaspoon of garlic salt

8 ounces sliced baby bella mushrooms (I used cremini, but like the baby portabellas best)

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons flour

1 14-ounce can beef broth

1 tablespoon Worcestershire sauce

1/4 sour cream

1 pound frozen fully cooked meatballs (I used turkey meatballs. Mine were really large, so I let them thaw in the fridge before cooking).

8 ounces wide egg noodles

2 tablespoons cornstarch

1/4 cup water

• Put water on to boil for egg noodles.
• Heat a large saute pan over medium-high heat, then add butter and garlic salt.
• Add mushrooms to pan and cook for 5 minutes, or until browned.
• Stir flour into mushrooms and cook for 2 minutes, stirring often.
• Whisk in broth, Worcestershire and sour cream, and bring to a boil.
• Once boiling, add in meatballs, cover and continue boiling for 10 minutes, stirring occasionally.
• While broth is boiling, add egg noodles to boiling pot of water and cook for 9-10 minutes.
• When noodles are cooked, drain and place to the side.
• Combine cornstarch and water and bled well.
• Pour cornstarch mixture in with the meatballs and stir until the sauce is thickened.
• Serve meatballs and sauce over top egg noodles.