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Stroganoff Meatballs Over Egg Noodles

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Submitted by Sabiam1

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

16 462.4
OUNCES ML/G EGG NOODLES
wide
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML PARSLEY LEAVES
1 ½ 680.4
¼ 59
1 1
EACH EACH EGGS
2 3E+1
TABLESPOONS ML KETCHUP
1 15
TABLESPOON ML ONION FLAKES
2 3E+1
TABLESPOONS ML MARGARINE
2 2
CANS CANS CREAM OF MUSHROOM SOUP
undiluted
1 237
CUP ML SOUR CREAM
1 237
CUP ML MILK
2 ½ 13
TEASPOONS ML SEASONED SALT

Directions

Combine hamburger, oats, egg, ketchup, onion and salt.

Shape into meatballs.

Bake in 2 greased 9X13 inch pans (or 1 larger pan) for 12 to 15 minutes at 450℉ (230℃).

Meanwhile boil noodles.

In separate pot, combine soup, milk, sour cream and Seasoned Salt.

Heat through.

Add meatballs (drain slightly on paper towel).

Toss to coat.

Drain noodles.

Toss noodles with margarine and parsley.

Serve meatballs sauce over egg noodles.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 492g (17.4 oz)
Amount per Serving
Calories 778 56% from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 230mg 77%
Sodium 3114mg 130%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 107g
Vitamin A 20% Vitamin C 6%
Calcium 20% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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