Ingredients:
Meatballs:
2 pounds hamburger meat
½ cup shredded parmesan cheese
¼ tsp salt
½ tsp garlic powder
½ tsp black pepper
Sauce:
4 beef bouillon cubes dissolved in hot water
2 cups hot water
½ cup cold water
1 cup sour cream
1 cup milk
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
1 cup parmesan cheese shredded
1 tbsp. cornstarch
Noodles:
1 package of wide egg noodles cooked according to package directions
1 package of fresh mushrooms sautéed
1 can of sweet peas drained
Directions:
Preheat oven to 350* F. In a mixing bowl, mix meat and all ingredients thoroughly. Roll meat into ¼ inch balls. This recipe makes approximately 48 meatballs. Bake in the oven for about 30 minutes. Next, in a large pot add 2 cups hot water with dissolved beef bouillon cubes. Mix cornstarch in 1/2 cup cold water. Make sure the mixture is dissolved completely.  Once dissolved, add to the pot.  Stir with a whisk until mixture is thickened. Add seasonings and milk and continue to stir until completely mixed and thickened. Then add sour cream and parmesan cheeses. Once thoroughly mixed, add cooked noodles (drained of water) and stir. If preferred more milk can be added at this point to make sauce creamier. (only a preference). Add mushrooms and peas and continue to mix. When the meatballs are cooked, add them to the pan and mix thoroughly.

Serve