Meatball Stroganoff

Instructions

1. 1
   In a large bowl, mix ground beef, breadcrumbs, milk, egg, half the onion, half the garlic, salt, and black pepper. Shape into 1-inch meatballs.
2. 2
   Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5-7 minutes total. Remove and set aside.
3. 3
   Add butter to the skillet. Sauté remaining onion and garlic until soft, about 2 minutes. Add mushrooms and cook until golden, about 5 minutes.
4. 4
   Sprinkle flour over the mushrooms, stir for 1 minute. Gradually whisk in beef broth. Add Worcestershire sauce and Dijon mustard, stirring until combined.
5. 5
   Return meatballs to the skillet. Simmer for 10-12 minutes, until meatballs are cooked through and sauce thickens.
6. 6
   Lower heat and stir in sour cream. Warm gently (do not boil). Adjust seasoning with salt and pepper.
7. 7
   Meanwhile, cook egg noodles as directed. Drain and serve topped with meatballs, sauce, and chopped parsley.