2 1-pound bags frozen meatballs
6 cups beef broth
8 ounces button or cremini mushrooms, sliced
3 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 cups sour cream
12 ounces uncooked egg noodles
2 tablespoons chopped fresh parsley
In the slow cooker, combine the meatballs, mushrooms, broth, Worcestershire sauce, garlic, salt and pepper.
Cover and cook on low for 8 hours.
About 30 minutes before serving, add the noodles and sour cream to the pot.
Cover again and cook for 30 minutes more, until the noodles are tender.
Serve hot, garnished with parsley.