Meatball Stroganoff

     I have always been a pasta lover.  Red sauce, cream sauce, meat, or no meat...it doesn't matter!  I could curl up on the couch with an overflowing bowl of pasta any given day.  Unfortunately, pasta can get played out.  For the not-so-enthusiastic pasta lover, pasta dishes often become boring and mundane.  This recipe was an attempt to spice it up!
     Your typical stroganoff dish is egg noodles under a creamy mushroom sauce with chopped beef.  This stroganoff is very similar but uses Italian meatballs as the protein.  This pasta dish is new, improved, and husband-requested.  It has found a permanent spot on our menu.  Enjoy!

Meatball Stroganoff
Ingredients:
Olive oil
Frozen meatballs (enough to fill a single layer of a large skillet)
Half of a bell pepper, diced
2 cups of beef broth
1 1\2 teaspoons each of dried parsley, oregano,and basil
Salt and pepper, to taste
1 cup of light sour cream
1 cup of heavy whipping cream
Half a bag of wide egg noodles
Parmesan cheese

Directions:
Brown meatballs in a large skillet with a touch of olive oil. I usually just follow the directions on the bag.  Add bell peppers until softened. Prepare egg noodles in boiling salted water. 

Add beef broth to the meatball skillet.  Raise the heat so the liquid begins to simmer.  Add your seasoning.  Stir to incorporate.  Add sour cream, again stirring so that it melts into sauce.  Finally, add the cream.  Let sauce simmer for 5-10 minutes, or until the sauce is creamy and thick.

Add drained egg noodles to the sauce mixture and serve with a flurry of grated Parmesan.