- 16 Perdue® Turkey Meatballs
- 1 can Cream of mushroom soup (10 3/4 oz.)
- 1 can Beef broth (10 oz)
- 4 oz. Cream cheese — softened
- 1 c. Sour cream
- 8 oz. Cooked egg noodles
- Fresh Dill
- Combine soup, broth and cream cheese in medium saucepan. Heat on low; stirring until mixture is well blended.
- Add meatballs and sour cream to soup mixture. Continue cooking on low heat for 10-12 minutes, stirring occasionally.
- Serve over egg noodles and sprinkle with chopped dill, if desired.