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Prepare the egg noodles al dente, according to the package.
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In a large skillet, melt 4 tablespoons of butter over medium high heat.
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Once melted, fry the Farm Rich Italian Style Meatballs until they have slightly browned, about 3 minutes, while stirring. Remove meatballs from pan and set aside.
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Add remaining butter to pan and sauté onions, garlic, and mushrooms and cook, while stirring, for about 6-7 minutes or until the onions are soft and the mushrooms are cooked. Return the meatballs to pan and pour in white wine; bring to a simmer.
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In a separate bowl, combine worcestershire sauce, beef broth, and flour and mix until smooth then pour into pan.
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Allow meatballs and sauce to simmer on medium heat uncovered for about 12-15 minutes, stirring occasionally.
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Once done, remove from heat and stir in sour cream.
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Sprinkle with chopped parsley and serve over a bowl of noodles.