26-ounce package of frozen meatballs, thawed

8 ounces of wide egg noodles (or substitute with your preferred pasta)

2 tablespoons of unsalted butter

¼ cup of all-purpose flour

½ cup of onion, finely chopped

1 cup of button mushrooms, thinly sliced

2 ½ cups of beef broth

2 tablespoons of Worcestershire sauce

½ cup of sour cream

½ cup of heavy cream

Salt and pepper, to season

Instructions:

Set your oven to 350°F to preheat.

Prepare the egg noodles as per the package. Once done, drain and set them aside.

Over medium flame, melt butter in a spacious skillet. Introduce onions and mushrooms, cooking until they attain a soft, golden hue.

Blend in the flour with the veggies, stirring for a minute or two to form a roux.

Slowly introduce the beef broth, ensuring continuous stirring for a smooth consistency.

Blend in the Worcestershire sauce. Keep stirring until you get a thicker texture.

Lower the heat, mixing in both the sour cream and heavy cream seamlessly.

Season your creamy sauce, then introduce the meatballs, ensuring each is well-coated.

Marry the noodles and meatball mix.

Empty the contents into a baking dish, leveling it out.

Bake for 20-30 minutes until it’s thoroughly warm and boasts a golden crust.

Post-baking, allow it to cool a tad before serving.

For an extra touch, sprinkle some chopped parsley or Parmesan cheese atop.