Step 1

Melt the butter in the high sided pan.

Step 2

Add sliced mushrooms and green onion bottoms and saute until they begin to soften.

Step 3

Add the meatballs, beef stock, and worcestershire sauce.

Step 4

Cover and simmer for 10 minutes.

Step 5

While the meatballs simmer cook the egg noodles in salted water until done. Drain.

Step 6

Add the cream of mushroom soup and a bit more beef stock if the pan seems too dry.

Step 7

Stir to blend and add the noodles.

Step 8

Simmer for 5 minutes or so.

Step 9

Stir in the sour cream and heat through.

Step 10

Garnish with sliced green onion tops and serve.

Step 11

Add everything except noodles and sour cream to a slow cooker.

Step 12

Cook on low for 4 hours.

Step 13

Stir in the sour cream.

Step 14

Cook 30 more minutes.

Step 15

Cook the noodles, stir into the slow cooker and serve.

Step 16

Follow the instructions above but increase the beef stock to two cups and add the noodles in with the meatballs.

Step 17

Cover and simmer for 20 minutes or until noodles are done.

Step 18

Stir in the cream of mushroom soup and the sour cream

Step 19

Garnish and serve.