Meatball stroganoff

24-26 oz frozen meatballs

1 can cream of mushroom soup

1 package onion soup mix

8 oz fresh mushrooms (can use drained canned mushrooms)

1 cup beef broth

8 oz sour cream 

8 oz bag of egg noodles

Place meatballs in slow cooker. 

Mix together soup, soup mix, and beef broth.  Pour over meatballs.  Pour mushrooms on top.  Stir to coat. 

Cook 2-4 hours until meatballs are cooked through. 

Stir in sour cream. 

Serve over needles (mashed potatoes, baked potatoes or rice) 

Egg noodles - instant pot

Put 2 cups water in pot.  Add salt. 

Place 4 oz of the dry noodles in the pot and stir to coat.  

Set steam for 2 minutes (my lowest setting is 3 - that worked as well) 

Pressure cook for 2-3 minutes. Immediate release. Drain.

Repeat with remaining 4 oz of dry noodles.  

Large crowd - 30-32 servings - 2 large slow cookers

3 bags of 32 oz frozen meatballs  

4 cans cream of mushroom soup

4 packages onion soup mix 

4 - 8 oz cans of mushrooms

32 oz sour cream

4 -  8 oz bags of egg noodles

In each slow cooker place 1 1/2 bag of meatballs. 

Cover with 2 cans of soup, 2 packages onion soup mix, and 2 cans of mushrooms.  Stir. 

Cook 2-4 hours until mushrooms are cooked through. 

Stir in 16 oz sour cream in each slow cooker. 

Serve over cooked noodles.