I think I have the Meatball Stroganoff pretty darn close to hers but I will admit that I may have an ingredient missing to the sauce.
Meatball Stroganoff:
1 lb. ground beef
1/4 cup chopped fresh parsley
1/2 c. chopped onion
1 egg
1/4 cup Italian style bread crumbs
1/4 tsp. garlic powder
1/2 tsp. salt
pinch of pepper
olive oil (for frying)
1 can Cream of Mushroom soup
1/2 c. milk
16 oz. sour cream
½ tbsp garlic salt
salt & pepper to taste
1 bag of egg noodles
Boil entire bag of egg noodles and set a side.
Combine ground meat, egg, parsley, onion, salt & pepper and bread crumbs. Shape into balls sized and brown in skillet. If you have extra onions remaining, add to oil to flavor it (can also add whole cloves of garlic, then crush into the oil with a fork as they cook).
Drain meatballs on plate with a paper towel
Stir in soup, sour cream, milk and spices. Simmer for 10 minutes, stirring occasionally. Remove from heat when it begins to boil.
Combine meatballs, egg noodles and sauce in one pan. Serves 8-10.