1 Can Cream of Mushroom Soup
1 14 ounce can of low sodium Beef Broth
1 Packet dry Onion Soup mix
2 Tablespoons Steak Sauce
1 2 Pound Bag of Frozen Meat Balls
(Beef, Turkey or Chicken)
One cup Sour Cream
1 16 Oz. Package of Egg Noodles
Combine soup, beef broth, onion soup mix and steak sauce in the slow cooker.
Add the frozen meatballs, cover and cook on low for 6 to 8 hours,
or on high 3 to 5 hours.
Once the meatball mixture has cooked, stir in the sour cream.
Put a pot of water on to boil and cook the egg noodles according to package directions.
Serve meatballs on top of noodles.