Quick Meatball Stroganoff

Bring a large pot of lightly salted water to a boil. Add noodles and cook stirring occasionally until tender yet firm to the bite 10 to 12 minutes. Drain.

Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup milk and Worcestershire sauce; stir until blended.

Stir meatballs into the skillet. Reduce heat to low and simmer covered until tender 35 to 40 minutes. Stir in sour cream salt and pepper. Cook until flavors combine about 2 minutes.

Serve meatballs over noodles.