Meatball & Noodle Skillet

• 1 lb. lean ground beef
• 1/3 cup KRAFT Grated Parmesan Cheese
• 2 cloves garlic, minced
• 1 egg
• 3 Tbsp. flour
• 1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
• 1 cup water
• 3 cups egg noodles, uncooked
• 1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme
• 2 Tbsp. chopped fresh parsley

1. Mix meat, Parmesan, garlic and egg just until blended; shape into 18 (1-1/2-inch) meatballs.
2. Cook in nonstick skillet on medium heat 6 min.
3. or until evenly browned, stirring frequently.
4. Add flour; cook and stir 1 min.
5. Move meatballs to edge of skillet.
6. Add broth and water to skillet; bring to boil.
7. Add noodles to center of skillet; press with back of spoon to completely cover noodles with broth.
8. Cover with lid.
9. Simmer on medium heat 7 to 8 min.
10. or until noodles are tender and sauce is thickened, stirring after 4 min.
11. to combine meatballs and noodles.
12. Add cooking creme; cook and stir 2 to 3 min.
13. or until heated through.
14. Sprinkle with parsley.

lean ground beef, parmesan cheese, garlic, egg, flour, beef broth, water, egg noodles, philadelphia italian, parsley

Taken from www.kraftrecipes.com/recipes/meatball-noodle-skillet-144664.aspx (may not work)