1 lb egg noodles
1 lb ground beef
1/4 cup breadcrumbs
1/4 cup milk
1 small onion, finely chopped
1 egg
2 tbsp fresh parsley, chopped
Salt and pepper to taste
2 tbsp olive oil
1/4 cup all-purpose flour
4 cups beef broth
1 cup sour cream
2 tsp Worcestershire sauce
1 cup Swiss cheese, grated
Directions:
Preheat oven to 375°F (190°C).
Cook egg noodles according to package instructions; drain and set aside.
In a bowl, mix ground beef, breadcrumbs, milk, onion, egg, parsley, salt, and pepper. Form into meatballs.
Heat olive oil in a skillet over medium heat. Brown meatballs on all sides; remove and set aside.
In the same skillet, whisk in flour to the drippings and cook for 1-2 minutes. Gradually add beef broth, stirring continuously, until the sauce thickens.
Stir in sour cream and Worcestershire sauce; return meatballs to the skillet. Simmer for 5 minutes.
In a baking dish, layer half the cooked noodles, meatball mixture, and half the cheese. Repeat layers.
Bake for 20-25 minutes, or until bubbly and cheese is melted.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes
Kcal: 650 kcal | Servings: 6 servings