Ingredients
- 16 bag
- 2 cans cream of mushroom soup (undiluted)
- 1 pkg wide egg noodles
- 1 egg
- 650 gr hamburger
- 240 ml milk
- 240 ml sour cream
- 40 gr quick-cooking oats
- 30 ml ketchup
- 28 gr margarine
- 7 gr onion flakes
- 7 gr seasoned salt
- 2 gr parsley
- 1 gr salt
Combine hamburger, oats, egg, ketchup, onion and salt. Shape into meatballs. B ake in 2 greased 9X13 inch pans (or 1 larger pan) for 12-15 min at 450*. Meanwhile boil noodles. In separate pot, combine soup, milk, sour cream and Seasoned Sa lt. Heat through. Add meatballs (drain slightly on paper towel). Toss to coa t. Drain noodles. Toss noodles with margarine and parsley. Serve meatballs/s auce over egg noodles.
