Meatball & Noodle Skillet

• 1 lb. (450 g) extra-lean ground beef
• 1/3 cup Kraft 100% Parmesan Light Grated Cheese
• 2 cloves garlic, minced
• 1 egg
• 3 Tbsp. flour
• 1/2 tsp. Italian seasoning
• 2 cups 25%-less-sodium beef broth
• 1 cup water
• 3 cups egg noodles, uncooked
• 1/2 cup Philadelphia Light Cream Cheese Product
• 1/4 cup milk
• 1 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 and seasoning; cook and stir 1 min.
5. Spoon meatballs to edge of skillet.
6. Add broth and water to centre of skillet; bring to boil.
7. Place noodles in centre of skillet; press with back of spoon to completely cover noodles with liquid.
8. Cover with lid.
9. Simmer on medium-low heat 7 to 8 min.
10. or until noodles are tender and sauce is thickened, stirring after 4 min.
11. to combine all ingredients in skillet.
12. Meanwhile, mix cream cheese product and milk until blended.
13. Add cream cheese mixture to skillet; cook and stir 2 to 4 min.
14. or until heated through.
15. Sprinkle with parsley.

extralean ground beef, cheese, garlic, egg, flour, italian seasoning, water, egg noodles, cream cheese, milk, parsley

Taken from www.kraftrecipes.com/recipes/meatball-noodle-skillet-148083.aspx (may not work)