Easy and Yummy Meatballs over Buttered Noodles

• (10 3/4 ounce) cans condensed cream of celery soup2
• (10 1/2 ounce) cans condensed French onion soup↗2
• (16 ounce) container sour cream↗1
• lbs frozen italian-style meatballs6
• (16 ounce) packages uncooked egg noodles↗2
• cup butter↗1⁄2

Step-by-step instructions

1. 1

   In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.

2. 2

   Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.