Beef Stroganoff (Italian Meatball)

• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of celery soup
• 3/4 cup milk
• 1/4 cup sour cream (only add if sauce is too runny)
• 3/4 lb italian meatballs (quartered or you can leave whole)
• 16 ounces wide egg noodles (dried)
• 3 green onion tops (chopped)
• 6 ounces sliced mushrooms (optional)

1. Start sauce base by combining soups and milk. Add sour cream if it gets too runny, or more milk if it gets too thick for your tastes.
2. In a separate skillet, cook meatballs until heated through. Add sauce to meatballs and stir in onions. Reduce heat to low.
3. Meanwhile cook egg noodles in boiling, salted water until al dente. Drain noodles and put back in pot. Add meatballs & sauce & mix thoroughly.
4. Serve with salad & bread. Enjoy!

cream of mushroom soup, cream of celery soup, milk, sour cream, italian meatballs, egg noodles, green onion, mushrooms

Taken from www.food.com/recipe/beef-stroganoff-italian-meatball-208088 (may not work)