This recipe is simple, easy, versatile, and above all.... delicious! My family LOVES this recipe and it makes a lot which gives us great leftovers for lunch the next day. You can substitute ground beef for meatballs. (Just add some extra italian seasonings.) It really is best with meatballs though.

Ingredients

6 serv.

cream of mushroom soup1 can
10 1/2 ounce
cream of celery soup1 can
10 1/2 ounce
milk↗3⁄4 cup
sour cream↗1⁄4 cup
only add if sauce is too runny
italian meatballs↗3⁄4 lb
quartered or you can leave whole
wide egg noodles↗16 ounces
dried
green onion tops↗3
chopped
sliced mushrooms6 ounces
optional

Step-by-step instructions

1
Start sauce base by combining soups and milk. Add sour cream if it gets too runny, or more milk if it gets too thick for your tastes.
2
In a separate skillet, cook meatballs until heated through. Add sauce to meatballs and stir in onions. Reduce heat to low.
3
Meanwhile cook egg noodles in boiling, salted water until al dentè. Drain noodles and put back in pot. Add meatballs & sauce & mix thoroughly.
4
Serve with salad & bread. Enjoy!

Source: food.com

Original recipe ↗

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