Meatball Strogonoff

1/2 bag Frozen Italian style meatballs (1/2 oz each) 

olive oil  just enough to brown up the meatballs.  
2 cups beef broth 

kosher salt and black pepper to taste 

1/4 tsp oregano

1 tsp basil

1 tsp parsley

1 cup sour cream

4 oz reduced fat cream cheese 
1 cup heavy whipping creamWide egg noodles

1.Add oil to large pan and add the meatballs when the oil and pan are hot.

2.When the meatballs are browned on all sides add 2 cups beef broth to pan.

3. Add the salt,pepper,oregano,parsley and basil

4. Let simmer 5-10 min

5.Boil your egg noodles while the meatballs are simmering.

6. Add the heavy cream to your meatballs and bring to a boil so until it starts to thicken up.

7. Add in the sour cream and cream cheese. Simmer until all melted thru and combined.

8. Add the cooked drained egg noodles and mix well with the sauce.

* This was super easy to make and tasted great everyone liked it. I dont think that it really needed the cream cheese with it so I would probably leave that out next time. But I give it a 4 1/2