Source of Recipe
8 oz. medium or wide egg noodles, uncooked
1 pound extra lean ground sirlion
1/4 cup dry Italian style breadcrumbs
1/2 tsp onion powder
1/2 tsp salt, divided
2 tsp. canoli oil
1 14 1/2-oz can fat-free chicken broth
1/4 cup spring water
1/4 cup ketchup
1/2 cup sour cream
1/2 cup shredded extra sharp Cheddar cheese
1/2 cup Velveeta or other processed cheese
2 tbs sweet cream butter
Combine ground sirlion, breadcrumbs, onion powder, 1/4 tsp. salt
and egg; mix well. Shape into approximately 36 3/4-inch meatballs.
Heat oil in a large skillet coated with cooking spray. Add meatballs
and cook until browned on all sides. Drain well. Combine chicken
broth, water, ketchup and remaining 1/4 teaspoon salt; add to
skillet. Bring to a boil; stir in noodles, making sure it is covered
by the liquid. Reduce heat, cover, and simmer 10 to 15 minutes or
until noodles are done. Stir in sour cream, butter and cheeses.
Cook until thoroughly heated and mixture thickens, about 5 minutes.
(Do not boil.)