Step 1

In a large pot of salted, boiling water, cook the egg noodles to al dente, according to the package directions.

Step 2

Drain the noodles.

Step 3

In a large skillet, heat the oil over medium-high heat.

Step 4

Add the meatballs to the oil and cook until they are browned, about 2-3 minutes per side.

Step 5

Transfer the meatballs to a plate.

Step 6

Add the broth to the skillet and stir to loosen any browned bits at the bottom.

Step 7

Add the parsley, the basil, the salt, the oregano, and the pepper to the broth mixture and bring to a boil.

Step 8

Cook until the liquid is reduced to 1/2 cup, about 5-7 minutes.

Step 9

Add the meatballs, the noodles, and the cream to the broth mixture and bring to a boil.

Step 10

Reduce the heat to a simmer, cover, and cook until the mixture slightly thickens, about 3-5 minutes.

Step 11

Stir the sour cream into the stroganoff mixture and cook until it is heated through.

Step 12

Serve.