Sick of spaghetti and meatballs? Try meatball stroganoff

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Traditional beef stroganoff is a Russian dish of sautéed beef in a mushroom and sour cream sauce. In the recipe that follows, the pieces of beef are replaced with homemade meatballs, which are tossed with egg noodles and baked until hot and bubbly.
This recipe features a simple homemade meatball recipe, but you could make it even easier by using frozen, premade meatballs. You can also make a huge batch of homemade meatballs and freeze them to easily serve in bakes, with pasta or more. This simple shortcut will make weeknight dinners a total breeze.
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Cooktop Cove
Meatball Stroganoff bake
10
30 minutes
30 minutes
1 hour
2 pounds ground beef
2 eggs, beaten
1 cup breadcrumbs
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup chopped fresh parsley
4 tablespoons flour
1 tablespoon canola oil
1 tablespoon butter
1 pound white mushrooms, sliced
2 cups beef broth
1 (10 3/4-ounce) can cream of mushroom soup
1 1/2 cups water
3/4 cup sour cream
4 ounces cream cheese
1 12-ounce bag egg noodles
Heat the oven to 350 F.
In a bowl, combine the beef, eggs, breadcrumbs, salt, garlic powder, onion powder, and parsley.
Roll the meat into small golf ball-sized meatballs, and set aside.
Heat the canola oil and butter in a pan over medium heat.
Roll the meatballs in the flour, and shake off any excess.
Fry the meatballs on all sides to brown, and set aside.
Add the mushrooms to the same pan, and cook until browned and tender.
Deglaze the pan with the broth, and add the soup, water, sour cream and cream cheese. Stir to combine.
Put the egg noodles in the liquid, and cook for 1 minute less than indicated on the package directions, to al dente.
Combine the meatballs, mushroom sauce and egg noodles, and pour into a large casserole dish.
Bake for 30 minutes, or until the casserole is bubbly.
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