In a large saucepan prepare brown gravy to package directions. Once gravy is complete add can of mushrooms and bring back to a simmer, now stirring in the can of cream of mushroom soup. When the gravy, mushroom and soup mixture have begun to simmer add sour cream and continue to stir until all ingredients have a consistent texture and there are no lumps. Place this mixture into Crock-Pot and add frozen meatballs and pepper. Cook on high for at least two hours or until meatballs are cooked through and ready to serve.
Prepare egg noodles to package directions and then cover with the meatballs and sauce. Garnish with parsley and more pepper to taste.
While you can add all ingredients at once as some other recipes suggest the gravy tends to not "sit up" when doing so, also with larger crock-pots you can cook the noodles in the pot (does add cooking time) but they also tend to get over-cooked and soggy. Best option is to follow the directions in order as outlined.
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 174 (70%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 33.6mg||10 %|
|Sodium 1020.3mg||35 %|
|Potassium 260.4mg||7 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 14.4g|
|Protein 5.4g||8 %|
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Calories per serving: 250
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