Makes 4 servings

Ingredients:

• 2 cups egg noodles, dry
• 24 cooked beef meatballs
• 1 can cream of mushroom soup
• 1 cup beef broth
• 1/2 tsp Worcestershire sauce
• 2 tbsp parmesan cheese
• Black pepper, to taste

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Directions:

1.  Cook egg noodles according to package, set aside.
2. Heat non-stick skillet on medium-low heat and add cream of mushroom soup, beef broth, and Worcestershire sauce. Mix well to combine and allow to heat through, about 5 minutes.
3. If meatballs are frozen, thaw in the microwave for about 2 minutes.
4. Add meatballs, parmesan cheese, and cooked egg noodles to the sauce mixture. Mix well to combine and cook for an additional 3 minutes or until cheese is melted and meatballs are heated through. Add black pepper to taste.
5. Garnish with parsley, if desired.

Enjoy!