Ingredients
3 cups uncooked egg noodles1 tablespoon olive oil1 package (12 ounces) frozen fully cooked Italian meatballs, thawed1-1/2 cups beef broth1 teaspoon dried parsley flakes3/4 teaspoon dried basil1/2 teaspoon salt1/2 teaspoon dried oregano1/4 teaspoon pepper1 cup heavy whipping cream3/4 cup sour cream
Preparation
Cook egg noodles according to package directions for al dente; drain.
Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes.
Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.
