Difficulty: Easy - for beginners
2 (10-3/4-ounce) cans condensed cream of mushroom soup
1/4 pound fresh mushrooms, sliced
1/2 cup milk
1 (32-ounce) package frozen meatballs, thawed
1 cup sour cream
1 (16-ounce) package egg noodles, cooked according to package directions
In a soup pot, combine soup, mushrooms, and milk; cook over medium heat until hot. Reduce heat to low, stir in meatballs, and continue cooking for 10 to 15 minutes. Stir in sour cream and cook 3 to 5 minutes, or until mixture is heated through. Serve over warm cooked egg noodles.