Easy Meatball Stroganoff

• 3 cups uncooked egg noodles
• 1 tablespoon olive oil
• 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
• 1-1/2 cups beef broth
• 1 teaspoon dried parsley flakes
• 3/4 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 cup heavy whipping cream
• 3/4 cup sour cream

1. Cook egg noodles according to package directions for al dente; drain.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes.
3. Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.

egg noodles, olive oil, italian meatballs, beef broth, parsley flakes, basil, salt, oregano, pepper, heavy whipping cream, sour cream

Taken from www.tasteofhome.com/recipes/easy-meatball-stroganoff/ (may not work)