MEATBALL STROGANOFF

MEATBALL STROGANOFF 1 pound egg noodles 4 tablespoons unsalted butter divided 8 ounces crimini mushrooms sliced 1/2 teaspoon Kosher salt 1/2 teaspoon ground black pepper 1/4 cup flour 3 cups beef stock 1 tablespoon Worcestershire 1 bag Cooked Meatballs 1/4 cup sour cream Cook the egg noodles to one minute shy of the direction on the bag and drain (do not rinse). Add two tablespoons of butter to a cast iron skillet on medium high heat. Add the mushrooms, salt and pepper and brown for 2-3 minutes before stirring. Brown for an additional two minutes before adding the remaining 2 tablespoons of butter. Add the flour and whisk well, cooking the flour for 30 seconds. Add the beef stock and Worcestershire sauce to the pan and whisk until smooth. Add in the meatballs and cook for 5 minutes until the sauce thickens. Add in the sour cream and cook and additional 1-2 minutes before adding in the pasta and serving.