Stroganoff Meatball Stew

• 1 pound ground round
• 1/2 cup soft breadcrumbs
• 2 tablespoons skim milk
• 1 tablespoon dried minced onion
• 1 teaspoon garlic powder
• 1/2 teaspoon salt, divided
• Vegetable cooking spray
• 1/4 cup all-purpose flour
• 2 (14 1/4-ounce) cans no-salt-added beef broth
• 1/4 teaspoon freshly ground pepper
• 2 cups cooked medium egg noodles (cooked without salt or fat)
• 1/2 cup nonfat sour cream
• 1 (4-ounce) can sliced mushrooms, drained

1. Combine first 5 ingredients and 1/4 teaspoon salt in a large bowl; stir well. Shape into 24 (1-inch) balls.
2. Coat a Dutch oven with cooking spray. Place over medium-high heat until hot. Add meatballs, and cook 8 minutes or until browned, turning often. Remove meatballs from Dutch oven; drain on paper towels. Wipe drippings from Dutch oven with a paper towel.
3. Add flour to Dutch oven; gradually add beef broth, pepper, and remaining 1/4 teaspoon salt, stirring well with a wire whisk. Bring to a boil; reduce heat, and simmer, stirring constantly, 10 minutes or until mixture is thickened. Stir in noodles, sour cream, and mushrooms. Return meatballs to Dutch oven; cook until thoroughly heated.

ground round, breadcrumbs, milk, onion, garlic, salt, vegetable cooking spray, allpurpose, salt, freshly ground pepper, egg noodles, nonfat sour cream, mushrooms

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