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1
For the Meatballs:
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Preheat oven to 400 degrees F.
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Spray or grease an 11X17 shallow pan or sheet pan with sides.
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In a large bowl, combine the ground beef, bread crumbs, beaten egg, half-n-half, garlic powder, black pepper and grated parmesan, using your hands or a spoon, until well blended.
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Using your hands or a small scoop, form the meat mixture into walnut-sized balls and place in the prepared pan.
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Bake at 400 degrees F for 20 minutes.
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For the Sauce:
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While the meatballs cook, in a large bowl whisk together the 2 cans of mushroom soup, broth or water, and half-n-half.
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Stir in the onions, parsley, garlic powder, black pepper and mushrooms until well blended.
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Then heat this mixture to just under boiling in a large sauce pan or Dutch oven, stirring often.
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Turn down the heat to simmer, and add the sour cream or ranch dressing.
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(Use more or less than 1/2 cup, to taste.)
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Cover and simmer, stirring occasionally for several minutes.
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When the meatballs are done, allow them to rest for 5 or 10 minutes.
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Then, gently place the meatballs into the simmering sauce.
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Stir gently, cover and allow to simmer for an another 15-20 minutes, stirring occasionally.
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(This is quite flexible, and can be simmered for more or less time, since the sauce and meatballs are done.)
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18
Taste to check for seasonings, adding more pepper, garlic, or sour cream/ranch, if necessary.
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When the sauce has simmered to your satisfaction, bring a large pot of salted water to a boil, and cook the egg noodles al dente (according to package instructions for al dente).
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20
Drain and add butter to the noodles to prevent sticking.
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Serve the sauce over the noodles, with a crisp green salad and crusty bread.
