Creamy Crockpot Meatballs & Noodles

 Ingredients

* 1 bag (about 26–32 oz) frozen Swedish-style or homestyle meatballs

* 2 cans cream of mushroom soup

* 1 packet dry onion soup mix

* 1 cup beef broth

* ½ cup sour cream

* 1 package wide egg noodles

* 1 tsp Worcestershire sauce

* ½ tsp black pepper

* ½ tsp garlic powder

* Fresh parsley, for garnish

Directions

1. **Start the Crockpot :** Add the frozen meatballs to the Crockpot. 

2. **Make the gravy:** In a bowl, whisk together the cream of mushroom soup, beef broth, onion soup mix, Worcestershire sauce, black pepper, and garlic powder.

3. **Combine:** Pour the sauce over the meatballs and stir gently to coat.

4. **Cook:** Cover and cook on **LOW for 4–5 hours** or **HIGH for 2–3 hours**, until the meatballs are hot and tender.

5. **Cook the noodles:** About 20 minutes before serving, prepare the egg noodles according to the package directions. Drain well.

6. **Make it creamy:** Stir the sour cream into the meatball sauce until smooth and fully incorporated.

7. **Bring it together:** Add the cooked egg noodles to the Crockpot  and gently toss until coated in the creamy gravy.

8. **Serve:** Spoon into bowls, top with extra gravy, and sprinkle with fresh parsley.