Cook the noodles according to package directions, drained and set aside.
Meanwhile, for the meatballs: Mix ground beef (or turkey), egg, bread moistened with some water, minced garlic, parsley, 1/2 the onion and Kraft Grated Parmesan Cheese in a mixing bowl. Form into meatballs the size of golf balls. Arrange on a baking dish and bake in the oven at 350 degrees F for 20 min or until done.
Meanwhile, while the meatballs are baking prepare the Stroganoff Sauce: In a deep saucepan melt margarine over med/high heat. Stir in beef bouillon, ground pepper, and flour until thick. Stir in water. Whisk until thickened like gravy. Stir in condensed cream of mushroom soup, French's Worcestershire sauce. Stir until well blended. Fold in Breakstone's Reduced Fat Sour Cream until well blended. Stir in drained mushrooms and the other half of the finely chopped onions. Stir the sauce into the noodles, add the meatballs, serve and enjoy! If desired, top with more Kraft Grated Parmesan Cheese! YUM!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.