Ingredients

• 1 tablespoon garlic butter
• 8 oz pre-sliced baby portabellas
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons flour
• 1 (14-oz) can beef broth
• 1 tablespoon Worcestershire sauce
• ¼ cup sour cream
• 1 lb frozen fully cooked meatballs
• 8 oz wide egg noodles
• 2 tablespoons cornstarch
• ¼ cup water

Prep

• Bring water to boil for noodles.

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Place butter in pan; then add mushrooms, salt, and pepper; cook and stir 5 minutes or until mushrooms are browned. Stir in flour; cook and stir 2 more minutes.
2. Whisk in broth, Worcestershire, and sour cream; bring to boil. Add meatballs, cover, and return to boil; boil 10 minutes, stirring occasionally.
3. Cook noodles following package instructions.
4. Combine cornstarch and water until well blended. Slowly pour into meatball mixture, stirring until thickened. Drain noodles. Serve meatball mixture over noodles.

Ingredients

• 1 (16-oz) bag frozen Brussels sprouts
• 2 tablespoons water
• 1 tablespoon garlic butter
• 1 teaspoon lemon juice
• ½ teaspoon seasoned salt
• ⅛ teaspoon pepper

Steps

1. Place Brussels sprouts and water in microwave-safe bowl and cover; microwave on HIGH 5 minutes.
2. Stir (or toss gently) to rotate sprouts from top to bottom. Microwave on HIGH 3-5 more minutes or until tender. Drain; stir in remaining ingredients. Serve.