Ingredients

* 1  12- to 16-ounce package frozen cooked meatballs
* 1  cup lower-sodium beef broth
* 1  4-ounce can (drained weight) sliced mushrooms, drained
* 1  8-ounce carton dairy sour cream
* 2  tablespoons all-purpose flour
* 1/2  cup milk
* 1  tablespoon Dijon-style mustard
* 4  cups hot cooked wide egg noodles
*   Snipped fresh parsley (optional)

Directions

1. In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.

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