1 - 1 1/2 pounds frozen meatballs
1 packet Lipton onion soup mix
1 carton Beef Broth
2 - 3 oz cream cheese
1/2 tsp dried dill-weed
1 can cream of mushroom soup
2/3 cup sour cream
16-oz hot, cooked egg noodles
In a large skillet or saucepan, bring the meatballs, onion soup mix and beef broth to a boil. Cook until the broth is reduced by about half. Add the cream cheese and dillweed, stirring until the cheese is melted and the sauce is smooth. Stir in the mushroom soup and simmer until well heated. Add the sour cream just before serving, stirring until smooth and well mixed. Stir in the noodles and serve hot.
This is delicious, easy and fast! And the leftovers taste even better!
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