1 can cream of mushroom soup, low sodium
1 can beef broth, low sodium
1 packet dry onion soup mix
2 tbsps. Steak sauce
1 (2 lb.) bag frozen meatballs
1 (8 0z.) container sour cream
1 (16 oz.) package of egg noodles
In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce. Stir well.
Then add in frozen meatballs.
Cover and cook on low for 6-8 hours or on high 3-5 hours.
After meatball mixture has cooked, stir in sour cream.
At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.
Mix noodles and meatballs together. Or serve meatballs on top of noodles.