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To a small bowl make the cornstarch slurry, whisk together the cornstarch and water.
To a large slow cooker add the cornstarch slurry, beef broth, meatballs, cream of mushroom, brown gravy, Worcestershire sauce, and seasoning stir well. Cover and cook on HIGH for 3-4 hours.
Turn the slow cooker off and stir in the sour cream until its well combined and melted in. serve over egg noodles, cooked rice, or mashed potatoes enjoy!