@jessbrown7126: Meatball and Noodle Casserole Ingredients 1 lb ground beef 1 large egg 1/2 cup breadcrumbs 1 small onion, finely diced 2 cloves garlic, minced 12 oz wide egg noodles 1 can (10.5 oz) cream of mushroom soup 2 cups beef broth 1 tbsp Worcestershire sauce 1/2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp salt 1 tbsp olive oil 2 tbsp chopped fresh parsley Instructions Cook the egg noodles according to package directions until just al dente. Drain and set aside. Combine ground beef, egg, breadcrumbs, half the onion, garlic, salt, and pepper. Form into medium-sized meatballs. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, then remove them from the skillet. Add the remaining onion and cook for 2–3 minutes. Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, and garlic powder. Simmer until the sauce becomes smooth and slightly thickened. Fold the cooked noodles into the sauce and transfer everything to a casserole dish. Arrange the meatballs over the noodles. Cover and bake at 375°F (190°C) for 25 minutes, then uncover and bake another 5–10 minutes, until bubbling and the meatballs reach 160°F (71°C) internally. Sprinkle with fresh parsley and serve warm. Tip: For an extra-creamy casserole, stir 1/2 cup sour cream into the sauce after removing it from the heat. #meatballnoodlebakerecipe#easydinnerrecipes#DinnerIdeas

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