Swedish Meatball Noodle Bake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 350°F.

Step 2

2. Cook the wide egg noodles according to package . Drain and set aside.

Step 3

3. In a large skillet, melt the unsalted butter over medium heat. Add the finely diced onion and thinly sliced mushrooms. Sauté until they are softened and lightly browned.

Step 4

4. Sprinkle the all-purpose flour over the cooked vegetables. Stir and cook for about 1-2 minutes to create a roux.

Step 5

5. Gradually pour in the beef broth while stirring constantly to avoid lumps.

Step 6

6. Add Worcestershire sauce and continue stirring until the mixture thickens.

Step 7

7. Reduce the heat to low and stir in the sour cream and heavy cream until well combined.

Step 8

8. Season the sauce with salt and pepper to taste.

Step 9

9. Add the thawed meatballs to the sauce, gently stirring to coat them.

Step 10

10. Combine the cooked wide egg noodles with the meatball mixture.

Step 11

11. Transfer everything to a baking dish and spread it evenly.

Step 12

12. Bake in the preheated oven for about 20-30 minutes, or until the dish is heated through and the top is lightly golden.

Step 13

13. Once done, remove from the oven and let it cool slightly before serving.

Step 14

14. Garnish with additional chopped parsley or grated Parmesan cheese, if desired.

Step 15

Serve the Swedish Meatball Noodle Bake warm and enjoy!