Meatball Stroganoff

• 6 ounces uncooked egg noodles
• 4 teaspoons canola oil, divided
• 1 1/4 cups diced yellow onion
• 12 ounces ground sirloin (90% lean)
• 1/3 cup chopped fresh flat-leaf parsley, divided
• 3 tablespoons panko (Japanese breadcrumbs)
• 3 tablespoons 2% reduced-fat milk
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 12 ounces cremini mushrooms, sliced
• 2 teaspoons minced fresh garlic
• 1/4 teaspoon paprika
• 1/4 cup dry white wine
• 1 tablespoon all-purpose flour
• 1 cup unsalted beef stock (such as Swanson)
• 1/3 cup sour cream
• 1 teaspoon Dijon mustard
• Dash of nutmeg

1. Place a foil-lined jelly-roll pan in oven on the middle rack. Preheat oven to 450u0b0 (keep pan in oven).
2. Cook noodles according to the package directions, omitting salt and fat. Drain; keep warm.
3. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion to pan; saute 6 minutes or until tender. Place onion in a small bowl. Combine beef, 3 tablespoons parsley, panko, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in 1/3 cup cooked onion. Shape beef mixture into 16 (1 1/2-inch) meatballs. Place meatballs on preheated pan coated with cooking spray. Bake at 450u0b0 for 12 minutes or until done, turning after 6 minutes.
4. Return skillet to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add mushrooms, garlic, and paprika to pan; saute 8 minutes or until mushrooms are lightly browned. Add wine to pan; cook 1 minute or until liquid almost evaporates. Sprinkle flour over mushroom mixture; cook 30 seconds, stirring constantly. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Stir in remaining cooked onion; remove pan from heat. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, sour cream, mustard, and nutmeg. Add meatballs to sauce; toss to coat. Spoon sauce and meatballs over cooked noodles. Sprinkle evenly with remaining parsley.
5. Wine note: Go for a citrusy and mildly floral white, like A to Z's Oregon Pinot Gris, 2012 ($12). This crisp, full-bodied wine has enough structure to stand up to the meatballs and plenty of racy sharpness to complement the tangy combination of sour cream, garlic, and mustard. --Jordan Mackay
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egg noodles, canola oil, yellow onion, ground sirloin, parsley, milk, salt, freshly ground black pepper, cooking spray, cremini mushrooms, fresh garlic, paprika, white wine, flour, unsalted beef stock, sour cream, mustard, nutmeg

Taken from www.myrecipes.com/recipe/meatball-stroganoff (may not work)