340 g broad egg noodles
1 lb lean ground beef
1/4 cup breadcrumbs
1 egg
1/4 cup water
1 tbsp worcestershire sauce
2 tsps minced garlic
1/2 tsp salt
1/2 tsp pepper
1 medium onion
2 cups mushrooms
1 tbsp olive oil
1 tbsp butter
1 tsp dried thyme
1/2 cup beef or chicken stock
1 tsp dry mustard
2/3 cup whipping cream
1/3 cup sour cream
2 tsps cornstarch
1 tbsp water
salt and pepper to taste
Mix the beef, breadcrumbs, egg, water, worcestershire, garlic, salt and pepper together.
Form into heaping tablespoon sized balls and place on a parchment lined baking sheet.
This made 16 meat balls.
Bake at 375 F for 12 minutes
Meanwhile in a large skillet heat olive oil and butter and fry the sliced onions and mushrooms until lightly browned. Add the stock, thyme and dry mustard.
In a bowl whisk together the whipping cream, sour cream, cornstarch, water, salt and pepper. Make a well in the center of the meatballs and slowly pour the cream in while whisking, then stir and heat through.
Cook egg noodles as per package directions and toss with butter. Spoon the meatballs and sauce on top.
Serves 4-6
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