Quick Meatball Stroganoff

Ingredients

• 1 tablespoon vegetable oil
• 0.5 onion , chopped
• 2 teaspoons minced garlic
• 1 can condensed cream of mushroom soup , 10.5 ounce
• 0.5 cups milk
• 1 tablespoon Worcestershire sauce
• 15 frozens beef meatballs , or more to taste
• 8 ounces broad egg white noodles , such as No Yolks®
• 0.75 cups sour cream
• salt and ground black pepper to taste

Instructions

1. 1

   Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes.

2. 2

   Reduce heat to medium; stir in condensed soup, milk, and Worcestershire sauce. Add meatballs; reduce heat to low and simmer, covered, until tender, 35 to 40 minutes.

3. 3

   Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes; drain.

4. 4

   Add sour cream, salt, and pepper to meatballs in sauce. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.