Step 1

Whisk together the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.

Step 2

Place the mushrooms and onions into a 6-quart slow cooker. Top with the meatballs. Pour the soup mixture over the beef.

Step 3

Cover and cook on LOW for about 4-6 hours or on HIGH for 2-3 hours.

Step 4

Stir the sour cream into the slow cooker.

Step 5

Serve the meatballs and sauce with the noodles. Sprinkle with parsley, if desired.