In a 5-6 quart slow cooker, mix 10.75 ounce can cream of mushroom soup (low sodium) with 14 ounce can beef broth (low sodium), 1 packet dry onion soup mix and 2 Tablespoons A1 steak sauce. Whisk together well.
Then add in 2 pound bag frozen meatballs and stir. Cover and cook on low for 6-8 hours or on high 3-5 hours.
Just before meatballs are done, put a pot of water on the oven to boil for your 16 ounce package egg noodles (make according to package directions.) Drain noodles well when done.
After meatballs have finished cooking, stir in 1 cup sour cream.
Mix noodles and meatballs together or serve meatballs on top of noodles.
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
You can store leftovers in the refrigerator (in an airtight lidded container) for up to 3 days. Just put it in a pot on the stove to reheat or in the microwave.
This dish can be frozen for up to 3 months. Allow it to cool then put in a freezer safe container. If you do freeze, try to reheat slowly so the gravy doesn't separate. I don't think I would try freezing with the noodles if you made those and mixed it all together. The noodles will continue to absorb any liquid and get mushy.