- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- 8 ounces egg noodles
- Chopped fresh parsley for garnish
- In a large bowl, combine the ground beef, bread crumbs, milk, egg, salt, and black pepper. Mix well and form into 1-inch meatballs.
- Heat the butter in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
- In the same skillet, add the onion, garlic, and mushrooms. Cook until the vegetables are softened, about 5 minutes.
- Add the flour to the skillet and stir to coat the vegetables. Cook for 1-2 minutes.
- Slowly whisk in the beef broth and Worcestershire sauce, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
- Return the meatballs to the skillet and let them simmer in the sauce for 10-15 minutes, or until cooked through.
- While the meatballs are cooking, prepare the egg noodles according to package instructions.
- When the meatballs are done, remove the skillet from the heat and stir in the sour cream.
- Serve the meatballs and sauce over the cooked egg noodles. Garnish with chopped parsley. Enjoy!
Note: If you prefer a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the sauce and cook for an additional 1-2 minutes until it thickens to your desired consistency.