DIRECTIONS

1. In a large bowl combine egg, bread crumbs, Worcestershire sauce, salt and pepper. Add meat. Mix until well blended. Shape into eighteen 2-inch meatballs
2. Heat 2 Tbsp. oil in large skillet over medium heat. Add meatballs. Brown on all sides. Reduce heat to low. Cook 10 minutes, stirring occasionally. Remove meatballs from skillet.
3. Add 1 Tbsp. oil to skillet. Add mushrooms. Cook and stir 4 minutes. Remove skillet from heat.
4. Stir in flour and ketchup until blended. Gradually stir in broth. Add soup mix. Return to heat. Bring to a boil. Reduce heat to low. Simmer 2 minutes.
5. Stir in sour cream. Return meatballs to skillet. Heat thoroughly, stirring occasionally, but do not bring to a boil. Serve over cooked egg noodles.