We all need a meal that we can get on the dinner table quickly and that we feel is hearty enough and at least semi-homemade. It is also a bonus if all the {picky} humans in the house like it. I think I have a solution for you. This recipe got a thumbs-up from everyone in my house {Let’s be honest, that’s hard to come by!}

There are elements of this recipe that you can easily adapt to your liking. The cream of mushroom soup for instance, if you are one that shies away from the canned variety, please use your homemade version. Also, some people prefer homemade meatballs over the frozen ones. Which is totally groovy. I just wanted to write a recipe that was a quick Weeknight Favorite and we could get on the table in little time. And of course, this recipe would be equally delicious with your vegetarian version of meatballs. Easy to adapt, simple to prepare.

Another great thing about this meal is that if you wanted to, you could prep the sauce and meatballs earlier in the day and put it in a slow cooker on low. Once, you get home all you have to do is boil the pasta.



2 – 10 ½ oz. cans cream of mushroom soup

1 cup plain Greek yogurt

2 Tb. Worcestershire sauce

1 Tb. dry mustard

1 cup milk

22 oz. bag of frozen meatballs, thawed in fridge

1 lb. wide egg noodles

salt & pepper, to taste


In a large saucepan, whisk soup, yogurt, Worcestershire, dry mustard and milk over medium heat; simmer 5 – 8 minutes until heated through.


Add meatballs; cover and simmer 15 – 20 minutes over low heat, stirring occasionally. You may need to add water {¼ cup at a time} if it gets too thick for your liking.


Meanwhile, get a large pot of water boiling for the egg noodles. Cook according to package directions. Drain, but do not rinse.


Taste the meatball sauce and season with salt and pepper if needed. {I find it doesn’t need much salt due to the other ingredients in the sauce}


Serve the meatball mix over the egg noodles.