Ingredients
1 lb meatballs, can be beef, turkey, chicken, fresh or frozen
8 oz egg noodles, uncooked
10½ oz cream of chicken soup, (1 can)
10½ oz cream of mushroom soup, (1 can)
5 oz mushrooms, (1 small can), sliced
1 tsp onion powder
salt and ground black pepper, to taste
1 tbsp dried parsley
8 oz sour cream
Preparation
Add first the chicken soup, mushroom soup, mushrooms, onion powder, black pepper, and parsley in the 4 to 6 quart slow cooker.
Then, add in the uncooked egg noodles with the meatballs. Stir until thoroughly combined.
Cook on High for 2 to 4 hours.
Lower the heat, then add in the sour cream. Stir well.
Adjust taste accordingly with salt and pepper.
Serve with cooked egg noodles and mashed potatoes, or over rice.
Garnish with parsley, and a tablespoon of sour cream (or more if you prefer).
