Stroganoff Meatballs On Parsley Buttered Noodles

• 1 (12 oz.) pkg. noodles
• 1 lb. ground beef
• 1 egg
• 1 Tbsp. melted butter or oleo
• 1 Tbsp. instant minced onion
• 1 can cream of mushroom soup
• 1 Tbsp. fresh snipped parsley or Italian seasoning
• pinch of dill weed
• 1 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/4 c. quick cooking rolled oats
• 2 Tbsp. catsup
• 1/2 c. sour cream
• 1/2 c. milk

1. Combine the ground beef, rolled oats, egg, catsup, onion and salt.
2. Mix thoroughly and shape into 24 one-inch balls.
3. Place in 12 x 7 1/2 x 2-inch baking dish and bake in 450u0b0 oven for 10 minutes or until done.
4. While meatballs bake, cook noodles, uncovered, in a large amount of boiling water for 20 to 30 minutes, stirring occasionally.
5. Drain thoroughly.
6. Melt butter in same pan, add cooked noodles with parsley or Italian seasoning and dill weed.
7. Toss to coat noodles, cover and keep warm.

noodles, ground beef, egg, butter, onion, cream of mushroom soup, fresh snipped parsley, dill, paprika, salt, oats, catsup, sour cream, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250570 (may not work)