Active Time: 25 minutes

Total Time: 25 minutes

Servings: 8

Nutrition Profile: Sesame-Free, Nut-Free, Soy-Free, High-Protein

Ingredients:

- 2 1/2 cups unsalted beef broth

- 1 (10.5-ounce) can unsalted condensed cream of mushroom soup

- 1/3 cup reduced-fat sour cream

- 1 tablespoon reduced-sodium Worcestershire sauce

- 1 1/2 teaspoons minced garlic

- 3/4 teaspoon ground pepper

- 1/4 teaspoon plus 1/8 teaspoon salt

- 1 (24-ounce) package frozen mini meatballs (about 3 1/2 cups), thawed

- 6 ounces whole-wheat egg noodles (about 4 cups)

- 1 (8-ounce) package sliced cremini mushrooms (about 2 cups)

- 1/2 cup chopped yellow onion

- 2 tablespoons chopped fresh flat-leaf parsley

Directions:

1. Whisk together broth, soup, sour cream, Worcestershire, garlic, pepper, and salt in a large deep skillet until smooth.

2. Add meatballs, noodles, mushrooms, and onion; stir until well combined.

3. Bring to a boil over medium heat; cover and cook, stirring occasionally, until the noodles are tender and the sauce has thickened slightly, about 20 minutes.

4. Sprinkle with parsley before serving.

Nutrition Information:

Serving Size: 1 cup

Calories: 363

Fat: 20g

Saturated Fat: 8g

Cholesterol: 49mg

Carbohydrates: 29g

Total Sugars: 4g

Added Sugars: 2g

Protein: 17g

Fiber: 2g

Sodium: 726mg

Potassium: 421mg