Shortcut Swedish Meatballs over Egg Noodles


  1 Lb Prepared Turkey Meatballs
  4 Tablespoons Butter ( Divided)
  2 Cups Thinly Sliced Mushrooms

  2 Tablespoons All Purpose Flour
  2 Cups Beef Stock

  Salt and Pepper To Taste
  1 /4 Teaspoon Allspice

  1 Teaspoons Worcestershire Sauce
  2 Tablespoons Sour Cream
  1 Lb Egg Noodles
  1/2 Cup Fresh Flat-Leaf Parley Chopped


For noodles:

Boil a large pot of water and cook the Egg Noodles according to directions on package. When done, drain and return to pan. Add two tablespoons of butter and chopped parley, stir to coat noodles evenly. Cover noodles to keep warm while making the gravy.

To make the gravy:

Melt the remaining two tablespoons of butter in a skillet, scatter the mushrooms in the pan and cook until browned. Add the 2 tablespoons of flour and continue to cook for about 1 minute while whisking.

Add the 2 cups of beef stock and whisk until thickened slightly. Season with salt and pepper. Add the Worcestershire sauce and the sour cream and whisk until the sour cream is blended in. Add the thawed meatballs and cook on low for 5-8 minutes.

To serve, spoon noodles on a plate, top with meatballs and gravy.