Meatball Stroganoff

• 1 cup presliced mushroom
• 14 cup butter
• 14 cup dry white wine
• 1 teaspoon dried thyme
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of celery soup
• 12 cup sour cream
• 34 lb pre-cooked italian meatballs
• 16 ounces cooked egg noodles

1. Sautee mushrooms in butter.
2. Add white wine and thyme and simmer for 5 minutes.
3. Add soups and sour cream until combined.
4. Simmer 5 minutes.
5. Heat meatballs and add to sauce.
6. Serve over noodles.

mushroom, butter, white wine, thyme, cream of mushroom soup, cream of celery soup, sour cream, italian meatballs, egg noodles

Taken from www.food.com/recipe/meatball-stroganoff-316361 (may not work)