1-Gathering and Prepping Your Ingredients: Before you dive in, start by getting all your ingredients ready this makes the process smooth and fun. Begin with cooking the egg noodles as per the package, which usually takes about 8-10 minutes. While that’s bubbling away, grab a large skillet and melt 3 tablespoons of butter over medium-high heat. It’s that easy start that sets up the rest of the dish.

2-Gathering and Prepping Your Ingredients: Next, stir in 3 tablespoons of flour to the melted butter and cook it for at least one minute to get rid of that raw taste. Slowly pour in 2 cups of beef broth while stirring to avoid lumps, then season with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Let this simmer until it thickens, which only takes a few minutes of frequent stirring.

3-Adding Flavor and Meatballs: Once your sauce is looking good, mix in 1 tablespoon of Dijon mustard and 2 tablespoons of Worcestershire sauce for that extra zing. Now, add your 1 1/2 pounds of precooked meatballs whether they’re frozen or thawed and cover the skillet. Turn the heat down a bit and cook until the meatballs are heated through, about 10 minutes. For a boost, you could try adding fresh veggies like in this creamy pasta recipe for more texture.

4-Adding Flavor and Meatballs: Take the skillet off the heat and stir in 1 cup of sour cream to make it creamy and dreamy. Finally, toss in the cooked 10-12 ounces of egg noodles and mix everything together until it’s all coated. Top with fresh or dried parsley for a pop of color and serve it up hot. Remember, for vegan swaps, use plant-based alternatives, and always adjust cooking times as needed.