1 4-ounce can (drained weight) sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)
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. Makes 6 to 8 servings.
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