SWEDISH MEATBALL NOODLE BAKE
Ingredients:
One 26-ounce package frozen meatballs, thawed
8 ounces wide egg noodles (or any other pasta of choice)
2 tablespoons unsalted butter
¼ cup all-purpose flour
½ cup finely diced onion
1 cup thinly sliced button mushrooms
2 ½ cups beef broth
2 tablespoons Worcestershire sauce
½ cup sour cream
½ cup heavy cream
Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F.
2. Cook the wide egg noodles according to package instructions. Drain and set aside.
3. In a large skillet, melt the unsalted butter over medium heat. Add the finely diced onion and thinly sliced mushrooms. Sauté until they are softened and lightly browned.
4. Sprinkle the all-purpose flour over the cooked vegetables. Stir and cook for about 1-2 minutes to create a roux.
5. Gradually pour in the beef broth while stirring constantly to avoid lumps.
6. Add Worcestershire sauce and continue stirring until the mixture thickens.
7. Reduce the heat to low and stir in the sour cream and heavy cream until well combined.
8. Season the sauce with salt and pepper to taste.
9. Add the thawed meatballs to the sauce, gently stirring to coat them.
10. Combine the cooked wide egg noodles with the meatball mixture.
11. Transfer everything to a baking dish and spread it evenly.
12. Bake in the preheated oven for about 20-30 minutes, or until the dish is heated through and the top is lightly golden.
13. Once done, remove from the oven and let it cool slightly before serving.
14. Garnish with additional chopped parsley or grated Parmesan cheese, if desired.

Serve the Swedish Meatball Noodle Bake warm and enjoy!
With its intoxicating aroma, delicious flavors, and nostalgia-inducing qualities, this Swedish Meatball Noodle Bake is a recipe that begs to be saved and savored. Whether you’re cooking for loved ones or simply seeking comfort in a bowl, this dish is sure to become a new family favorite. Embrace the warmth and joy it brings, and create your own lasting memories around the dinner table.