Created by Kittencal on September 24, 2011
Step 1: Prepare the meatballs using your favorite recipe, then shape into about 1-inch balls.
Step 2: Place onto a greased baking sheet, then bake bottom oven rack in a preheated 350 degree F oven for 20-22 minutes.
Step 3: Or the sauce; In a large skillet combine condensed soup with Worcestershire sauce, cream cheese, Dijon mustard and garlic powder; bring to a simmer over medium heat stirring constantly until bubbly and smooth.
Step 4: Mix in 1/4 cup Parmesan cheese and canned mushrooms until combined
Step 5: Add the cooked meatballs to the skillet and stir to combine with the sauce; bring to a simmer. Season with black pepper and salt if desired.
Step 6: Reduce heat to low and simmer uncovered for about 30 minutes stirring frequently.
Step 7: Meanwhile cook the egg noodles according to package directions; drain and place into a bowl the toss with 2 tablespoons of butter to prevent sticking, cover to keep warm.
Step 8: At the end of cooking stir the sour cream into the sauce mixture and heat through (do not allow to boil).
Step 9: Place the noodles onto a large serving platter or bowl, place the sauce and meatballs on top of the noodles.
Step 10: Sprinkle the remaining 1/4 cup Parmesan cheese over the top then dust with paprika