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Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until just al dente. Drain, return to the pot, and toss with butter. Set aside.

In a large bowl, whisk together the cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, garlic powder, onion powder, black pepper, and nutmeg if using.

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

In the greased baking dish, mix the cooked noodles with the prepared sauce until evenly coated. Gently fold in the frozen meatballs.

Sprinkle the shredded cheese evenly over the top of the noodle and meatball mixture.

Cover the baking dish loosely with foil and bake for 25 minutes.

Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbling.

Garnish with fresh parsley if desired. Serve hot and enjoy!


Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until just al dente. Drain, return to the pot, and toss with butter. Set aside.

In a large bowl, whisk together the cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, garlic powder, onion powder, black pepper, and nutmeg if using.

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

In the greased baking dish, mix the cooked noodles with the prepared sauce until evenly coated. Gently fold in the frozen meatballs.

Sprinkle the shredded cheese evenly over the top of the noodle and meatball mixture.

Cover the baking dish loosely with foil and bake for 25 minutes.

Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbling.

Garnish with fresh parsley if desired. Serve hot and enjoy!
