Crock Pot Swedish Meatball Pasta

From a reel by Recipes With Scotty — watch the original

Ingredients

• 1 bag frozen meatballs
• 1 can cream of mushroom soup
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 packet brown gravy mix
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Kinder’s Buttery Garlic & Herb Seasoning, to taste
• 12 oz egg noodles, cooked
• 1 cup sour cream
• Parsley flakes, for garnish

Instructions

1. Place the frozen meatballs into a slow cooker.
2. Combine the cream of mushroom soup, beef broth, Worcestershire sauce, and brown gravy mix with the meatballs.
3. Add salt, black pepper, garlic powder, onion powder, and Kinder’s Buttery Garlic & Herb Seasoning to taste.
4. Stir the mixture thoroughly.
5. Cover the slow cooker and cook on high for 2 hours.
6. Stir in the cooked egg noodles.
7. Incorporate the sour cream until the sauce is smooth and creamy.
8. Allow the dish to rest for several minutes to let the sauce thicken.
9. Top with parsley flakes before serving.