Stroganoff Meatballs Any Night

• 1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 1/4 cup water
• 12 oz. frozen fully cooked meatballs
• 1 jar (7.3 oz.) sliced mushrooms, drained
• 2 cups hot cooked egg noodles

1. Mix first 3 ingredients in large skillet.
2. Bring to boil on medium heat, stirring frequently.
3. Stir in meatballs and mushrooms; simmer on medium-low heat 15 min.
4. or until meatballs are heated through and sauce is thickened, stirring occasionally.
5. Serve over noodles.

beef broth, philadelphia cream cheese, water, meatballs, egg noodles

Taken from www.kraftrecipes.com/recipes/stroganoff-meatballs-any-night-177721.aspx (may not work)