3 cups (6 ounces) uncooked dried egg noodles
4 ounces fresh button mushrooms, sliced into quarters
2 1/2 cups water
2 (1.3-ounce) packages dried beef or pork gravy mix
1 cup sour cream
1 teaspoon ground nutmeg
1 (18-ounce) package frozen fully cooked meatballs, thawed
1/4 cup chopped fresh parsley
Heat oven to 375°F. Spray 2-quart round casserole with no-stick cooking spray. Set aside.
Cook noodles according to package directions. Drain.
Melt butter in 10-inch skillet until sizzling; add mushrooms. Cook, stirring occasionally, 5-6 minutes or until softened.
Combine water and gravy mix in 3-quart saucepan. Cook over medium heat 3-5 minutes or until mixture comes to a boil and is thickened. Remove from heat; stir in sour cream and nutmeg. Add cooked egg noodles, mushrooms, meatballs and parsley; gently stir to coat.
Spoon noodle mixture into prepared casserole. Bake 30-40 minutes or until heated through.
Swedish meatballs has been a favorite comfort food for many years. It is also a popular restaurant buffet item. This main dish is known for its pale brown sauce that has either cream or sour cream for a creamy consistency. If you prefer, you can substitute fully cooked homemade meatballs for the store purchased meatballs in this recipe.