Makes 4 servings Total time: 35 minutes
4 cups dry egg noodles
1 cups sliced button mushroom
2 Tbsp. vegetable oil
1 cup diced onion
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1 Tbsp. butter
2 Tbsp. flour
2 cups low-sodium chicken broth
juice of 1/2 a lemon
2 Tbsp. ground mustard
1/4 cup sour cream
1 Tbsp. chopped fresh dill
1 mini bacon meatballs ( my recipe form meatballs below)
salt and black pepper

1. Boil a large pot of salted water for egg noodles. Sauté mushroom in 1 tbsp. oil in a non skillet over medium-high heat until browned, about 5 minutes. Transfer to plate. Sauté onion, paprika, and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
2. Prepare noodles according to package directions; drain toss with butter; set aside. whisk in broth, and flour over the onions and stir. add lemon juice and mustard; simmer until thick, 8-10 minutes,
3. Sir in cooked mushrooms, sour cream, dill, and meatballs. Cook until meatballs are heated through. Season with salt and pepper. Enjoy!!

Mini-Bacon Meatballs:

I Make about 28 to 30 meatballs: Time 30 minutes
2 strips bacon, diced
1/4 cup diced onion
1 clove garlic, minced
1 lb. ground sirloin or hamburger or turkey
1/4 cup dry bread crumbs
2 Tbsp. minced fresh parsley
1/2 tsp. salt
1/2 black pepper
1 egg, beaten
1. Preheat oven to 400. Coat a baking sheet with cooking spray or use parchment paper. Cook bacon in a skillet over medium-high heat until starting to crisp, about 4 minutes; remove and place on paper towel. Pour off all but 1 Tbsp. drippings. Sauté onion in same skillet along with garlic; cook 1 minute.
2. Combine sirloin, bacon, onion, bread crumbs, parsley, paprika, salt and pepper in a large bowl. Sir in the egg. Form mixture into 1 inch meatballs and place on prepared baking sheet. Bake meatballs for about 17 to 20 minutes. If your not using all of them place the rest in a 1 gallon plastic bag for the freezer. I always have meatballs around for what every meal I calls for them.