Meatball Stroganoff

This is a tasty meal, perfect for a cold windy rainy evening...like we have had lately in the Pacific NW.

For the meatballs"
1# ground beef
1/4 c. finely diced onions
2 T. parsley
1/2 t. garlic powder
1/2 c. panko crumbs
1 egg
Combine all ingredients.  Form into 16 meatballs.  Place on parchment paper on a cooky sheet.  Bake at 400 degrees for 20 minutes.

For the sauce:
1 T. olive oil
2 c. sliced mushrooms
1 garlic clove, crushed
1/4 c. white wine
1 1/2 c. beef broth
 1 t. dijon mustard
1 1/2 c. sour cream
2 T. cornstarch mixed with 1/4 c. of water
Heat oil in a deep skillet, add mushrooms and saute for 5 minutes.  Add garlic clove and wine, cook for 5 minutes.  Add broth and mustard, bring to a gentle boil.  Add the cornstarch mixture and cook until it thickens.  Stir in the sour cream.

Cook egg noodles--I used about 1/2 package.  Mix into the sauce, along with the meatballs.  Before serving sprinkle with a little parsley.