Easy Slow Cooker Meatball Stroganoff

A family favorite, made with either store-bought frozen meatballs or homemade frozen meatballs. Penne can replace the egg noodles, best served with steamed broccoli.

• Ready In: 5 hrs 10 mins
• Serves: 4-6

Ingredients

• 1⁄3 cup cream cheese
• 1 (10 ounce) can  condensed cream of mushroom soup
• 1 (10 ounce) can beef broth, with lower sodium
• 500  g  of frozen cooked  meatballs
• 3  cups  sliced mushrooms
• 1  onion, sliced
• 2  garlic cloves, minced
• 1⁄2 teaspoon black pepper
• 1  cup sour cream
• 5  cups  egg noodles

Directions

1. Place meatballs, sliced onion, garlic and mushrooms in slow cooker.
2. Beat cream cheese, soup and beef broth and black pepper with a whick until well blended. Pour over meatballs. Cover and cook on High 4 to 6 hours, or on Low 8 to 10 hours.
3. Cook pasta as directed on package, about 20 minutes before meatballs are done. Add 1 cup of sour cream to meatball mixture, mix well.
4. Drain pasta, serve with meatball mixture.