- 1 Reynolds® Oven Bag, large size
- 2 tablespoons flour
- 1 (14.5 ounce) can chicken broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon-style mustard
- 1 pound frozen Swedish style meatballs, 1-inch diameter
- 1 small onion, chopped
- 2 cups baby Bella mushrooms, sliced 1/4-inch thick
- 3/4 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (8 ounce) package egg noodles, cooked according to package directions
- Preheat oven to 400 degrees F. Place oven bag in 13x9x2-inch baking pan.
- Add flour, chicken broth, Worcestershire sauce and mustard to oven bag; squeeze bag to blend ingredients. ADD meatballs, onion, and mushrooms. Turn bag several times to mix. Arrange ingredients in an even layer in pan.
- Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- Bake 20 to 25 minutes or until heated through and sauce has thickened. Carefully cut open bag.
- Spoon meatballs and sauce into large serving bowl. Slowly stir in sour cream, dill, salt and pepper. Serve over cooked egg noodles. Garnish with fresh dill if desired.