Slow Cooker Meatball Stroganoff

Steps

1. 1

   Spray a 6-quart slow cooker with non-stick spray to prevent sticking.

2. 2

   To the basin of the slow cooker, add in the dry onion soup mix, beef broth, cream of mushroom soup, and minced garlic. Stir well to combine the liquid base.

3. 3

   Pour in the frozen meatballs and sliced mushrooms. Stir until all ingredients are evenly coated in the soup mixture.

4. 4

   Cover the slow cooker and cook on LOW for 4-6 hours (or on HIGH for 2-3 hours, monitoring to ensure meatballs do not overcook).

   Start 4-hour timer
5. 5

   While the meatballs are finishing, bring a large pot of salted water to a boil. Cook the wide egg noodles according to package directions, then drain.

6. 6

   Once the slow cooker time is complete, uncover and stir in the sour cream until the sauce is smooth and creamy.

7. 7

   Toss the cooked egg noodles into the slow cooker and stir gently to combine everything.

8. 8

   Garnish with fresh parsley if desired and serve immediately.