Meatballs in Mushroom Sauce

Got this recipe from a Meijers brand Cream of Mushroom Soup can label. It came out creamy, warm and satisfying; even my picky eaters ate it. We had it over angel hair pasta, but I'm sure it would be delicious over rice or a couscous as well. I didnt want to lose the recipe, so I wanted to post on here. I'm sure it could be tweaked into a Crockpot recipe, too.

• Ready In: 18 mins
• Serves: 5

Ingredients

• 1 1⁄2 cups  sliced mushrooms
• 1  medium onion, halved and sliced
• 1  tablespoon  vegetable oil (I used Olive oil)
• 1 (10 1/2ounce) can  condensed cream of mushroom soup
• 1  cup low-fat milk (I used whole milk because thats what I had on hand)
• 2  tablespoons Worcestershire sauce
• 1  lb  frozen meatballs (I had made my own)
• 1⁄2 lb linguine, uncooked (I used angel hair, but I think any rice would be ok too)

Directions

1. Cook noodles according to package directions; drain and keep warm.
2. Saute mushrooms and onion in oil until tender.
3. Stir in soup, milk, and Worcestershire sauce.
4. Add meatballs.
5. Cover; simmer 10-15 minutes or until meatballs are thawed and heated.
6. Serve over noodles. Garnish with chopped parsley (I used dry Italian seasoning).