Meatball Stroganoff

Meatball Stroganoff

2 lbs. frozen cooked meatballs
2 C beef broth
2 cans (4 oz.) sliced mushrooms, drained
2 C. dairy sour cream
4 Tbsp flour
1 C milk
2 Tbsp. Dijon mustard
1 (16 oz) package hot cooked wide egg noodles

In a large pot, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into meatballs. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles.