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–+ servings

Wide egg noodles and meatballs topped with a mushroom sauce on a purple plate with a fork, garnished with parsley

Meatball Stroganoff over Egg Noodles

This easy stovetop meal has a traditional Stroganoff flavor and can be on the table in under 30 minutes.
Servings per Recipe: 6 servings
Calories per Serving: 570
Cook Time: 20 minutes
Total Time: 20 minutes
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4.50 from 2 votes

Ingredients

  • 1 ½ pounds frozen cooked meatballs, thawed
  • 2 cups beef broth
  • 8 ounces sliced mushrooms, drained
  • 2 cups light sour cream
  • 4 tablespoons flour
  • 1 cup milk
  • 2 tablespoons Dijon mustard
  • 16 ounces wide egg noodles, cooked and drained

Instructions

  • In a large pot, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
  • In a small bowl, stir together sour cream and flour.
  • Whisk in milk and mustard.
  • Stir sour cream mixture into meatballs.
  • Cook and stir until thickened and bubbly, then cook and stir for 1 minute more.
  • Serve over hot cooked egg noodles.

Notes

You can purchase frozen meatballs (I’m partial to the Costco brand) or use our bulk meatball recipe.
If you are a big fan of fresh mushrooms like I am, you can sauté 8 oz. sliced fresh mushrooms instead of canned for better texture and richer flavor.

Nutrition

Calories: 570cal | Carbohydrates: 32g | Protein: 29g | Fat: 36g | Sodium: 653mg | Fiber: 2g | Sugar: 3g
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