Assemble all of your ingredients, and chop onion in med dice.

Melt the butter over med high heat, in a large Dutch oven or soup pot. Add the onion and mushrooms, and sautee, stirring often until the mushrooms shrink and the onion has a tinge of brown. 7 minutes.

Add the cans of creamed soup and the broth stirring well to combine. Also add the spices.

Turn to high heat and continue to stir, bring to a boil before adding the frozen meatballs.

Add the bag of frozen meatballs, let simmer for 15 minutes.

Pour in the half a bag of egg noodles, and stir well. Cover and cook 20 minutes, stirring the noodles through the simmering sauce, often.

Lower to a gentle simmer, and make sure the pasta doesn't stick.

Add the sour cream just before service and mix in entirely.

The final product.