- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (11 ounce) package Armour® Beef Meatballs
- 1 cup sour cream
- 5 cups hot cooked broad egg noodles, cooked
- Combine soup with ½ cup water in a large skillet; mix well and heat over medium-low heat.
- Add meatballs; cover and simmer 12 to 14 minutes or until meatballs are heated through, stirring once.
- Stir in sour cream; heat through. Serve over noodles.