Anthony's "Oh Yeah, That's Good" Stroganoff

Anthony's "Oh Yeah, That's Good" Stroganoff


1 (12-16 oz) pkg. frozen cooked meatballs
3 c. beef broth
4 oz. can sliced mushroom pieces & stems; drained
16 oz. carton sour cream
4 T. all purpose flour
1 c. whole milk
1 T. dry mustard
1 (16 oz) pkg. cooked egg noodles

In a large skillet, combine meatballs, beef broth & drained mushrooms. Bring to a boil then reduce heat & cover. Let simmer until meatballs are heated through; about 10 minutes.

Meanwhile, in a large mixing bowl combine sour cream & flour. Whisk together until blended.
Next add in milk & dry mustard. Whisk until well blended.

Pour sour cream mixture into the meatballs & broth. Stir & cook until thickened & bubbly over medium heat. Keep stirring so mixture does not stick to bottom of skillet. Serve over hot cooked noodles.