Meatballs (see recipe here)
Sauce:
1/2 cup skim milk
2 cans cream of mushroom soup (low fat/ low sodium is fine)
1 1/2 cups low sodium beef stock
2 tsp dried parsley (if fresh, use 2 tbs)
2 tsp woostershire (to taste....)
2/3 cup light sour cream
10 oz. egg noodles cooked according to directions (No Yolks brand)
Mix together all the sauce ingredients in a medium to large saute pan or pot (I use a stainless steel, 4 quart saute pan (it's like probably 12 inches across and about 3 inches deep)). Let simmer for about 10 minutes, then add the meatballs and heat if necessary (meatballs can be made in advance and heated in the sauce) . Then arrange noodles in a bowl, and add the sauce with the meatballs. If the noodles get stuck together, just pull them apart, gently, with your fingers.
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