Crockpot Swedish Meatball Pasta

Crockpot Swedish Meatball Pasta

Ingredients

1 bag frozen homestyle meatballs

12 oz egg noodles

1 can cream of mushroom soup

1 can cream of chicken soup

2 cups beef broth

1 packet brown gravy mix

1 cup sour cream

Salt and black pepper

Chopped parsley

Instructions

Add the frozen meatballs to the crockpot.

In a bowl, whisk together cream of mushroom soup, cream of chicken soup, beef broth, and brown gravy mix.

Pour the sauce over the meatballs, cover, and cook on low for 4–6 hours or until hot and tender.

Stir in the egg noodles, making sure they are mostly covered with liquid. Continue cooking until the noodles are soft.

Mix in the sour cream and season with salt and black pepper.

Sprinkle with chopped parsley before serving.