Ingredients
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1 (10 1/2 ounce) can cream of mushroom soup
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1 (10 1/2 ounce) can cream of celery soup
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3/4 cup milk
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1/4 cup sour cream (only add if sauce is too runny)
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3/4 lb italian meatballs (quartered or you can leave whole)
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16 ounces wide egg noodles (dried)
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6 ounces sliced mushrooms
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3 green onion tops (chopped)
Instructions
- 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.
- In a separate skillet, cook meatballs until heated through. Add sauce to meatballs and stir in onions. Reduce heat to low.
- Meanwhile cook egg noodles in boiling, salted water until al dentè. Drain noodles and put back in pot. Add meatballs & sauce & mix thoroughly.
- Serve with salad & bread. Enjoy!