Meatball Stroganoff with Noodles 2 cups all-purpose flour 1 teaspoon salt 3 egg yolks 1 egg 6 tablespoons water MEATBALLS: 1 egg, lightly beaten 2 tablespoons ketchup 1/4 cup quick-cooking oats 1 tablespoon finely chopped onion 1/2 teaspoon salt 1 pound ground beef SAUCE: Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Meatball Stroganoff with Noodles cont. 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted 1 cup (8 ounces) sour cream 1 cup milk 1 tablespoon paprika 2 quarts water 1 teaspoon salt 1 tablespoon butter 1 tablespoon minced parsley In a large bowl, combine flour and salt. Make a well in the center. Beat egg yolks, egg and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

Meatball Stroganoff with Noodles into thirds; roll out each as thin as possible. Let stand for 20 minutes or until partially dried. Cut into 1/4-in. strips, then into 2-in. pieces; set aside. In another large bowl, combine the egg, ketchup, oats, onion and salt. Crumble beef over mixture; mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink; drain. In a large saucepan, combine the soup, sour cream, milk and paprika; heat through. Add meatballs; cover and cook until heated through, stirring frequently. In another saucepan, bring water and salt to a boil; add noodles. Cook for 12-15 minutes or until noodles are tender; drain. Toss with butter and parsley. Serve with meatballs. Yield: 6 servings. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008