A classic Stroganoff sauce, made with cream of mushroom soup, sour cream, milk and paprika, tossed with meatballs and served over Inn Maid® Wide Egg Noodles.
Ready In: 50 Minutes
Prep Time: 20 Minutes Cook Time: 30 Minutes
Preheat oven to 450° F. Cook noodles according to package directions.
In a bowl, combine ground beef, rolled oats, egg, ketchup, onion and salt. Mix thoroughly.
Shape into 24 one-inch balls. Place in 12" x 7 ½" x 2" baking dish, and bake for 8 to 10 minutes or until done.
Melt butter in same pan; add cooked noodles and parsley. Toss to coat with parsley and butter. Cover and keep warm.
Combine soup and sour cream in medium saucepan. Stir in milk and paprika; mix well.
Add cooked meatballs. Cook over medium low heat, stirring frequently, until hot. Serve over noodles.