If you have a soft spot for rich, comforting meals that bring together creamy textures and hearty flavors, you’re in for a treat with this Creamy Meatball Stroganoff with Egg Noodles Recipe. This dish combines tender meatballs simmered in a luscious mushroom and sour cream sauce, all beautifully hugged by extra wide egg noodles. Every bite offers a delicious balance of savory depth and velvety goodness, making it the perfect dish to satisfy cravings and impress family and friends alike.

Ingredients You’ll Need

A white round pot filled with a creamy sauce base that is light brown with specks of herbs and thin mushroom slices scattered throughout. On top of the sauce, there are 15 browned meatballs spread evenly around the pot. Dollops of smooth white cream are placed randomly over the meatballs and sauce, with a small clear glass jar pouring more white cream into the pot from the bottom right side. The pot is set on a surface with a white marbled texture photo taken with an iphone --ar 4:5 --v 7

To make this Creamy Meatball Stroganoff with Egg Noodles Recipe a success, you’ll want to gather simple yet powerful ingredients that work harmoniously to create those signature flavors and textures. Each element adds something essential, from the earthiness of mushrooms to the silky richness of sour cream.

8 ounces extra wide egg noodles: These noodles provide a perfect, chewy base that captures the creamy sauce beautifully.
2 tablespoons olive oil, divided: Used to brown the meatballs and sauté the veggies, enhancing flavor.
18 ounce bag frozen meatballs: Convenient and flavorful protein that makes the dish hearty and filling.
8 ounces mushrooms, thickly sliced: Adds an earthy depth and meaty texture to the sauce.
1/2 cup diced yellow onion: Provides sweetness and aromatic foundation.
1 tablespoon Worcestershire sauce: Brings umami richness and a subtle tang to the dish.
3 tablespoons butter + more for buttering noodles: Adds creaminess and richness throughout.
6 cloves garlic, minced: Boosts savory notes and warms the flavor profile.
3 teaspoons dried thyme: Offers a subtle herbal nuance.
1 teaspoon ground sage: Complements the meatballs with a slightly peppery and savory hint.
1/4 cup flour: Essential for thickening the sauce into that signature creamy consistency.
2 cups beef broth: Creates a flavorful, hearty base for the sauce.
2 tablespoons sherry cooking wine: Adds a touch of acidity and depth.
2 teaspoons Dijon mustard: Gives a gentle kick and tang to the sauce.
1 cup heavy cream: The star of creaminess that elevates this stroganoff to indulgence.
1/2 cup sour cream: Offers a slight tartness that balances richness perfectly.
Kosher salt and fresh cracked pepper: Essential for seasoning every layer with precision.
Fresh chopped parsley, for garnish: Adds a fresh, bright finish to the plate.

How to Make Creamy Meatball Stroganoff with Egg Noodles Recipe

Step 1: Cook the Egg Noodles and Butter Them

Start by cooking your extra wide egg noodles according to the package directions, just until al dente, so they retain a bit of bite and don’t get mushy. Once drained, toss them with a bit of butter to coat every strand—this little step keeps them luscious and prevents sticking, setting up a perfect base for the sauce.

Step 2: Brown the Meatballs

Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add your frozen meatballs and sauté for about 5 minutes, turning them frequently to achieve a gorgeous golden-brown crust all around. Browning adds fantastic texture and an extra layer of savoriness. Once browned, remove the meatballs from the pan and set them aside.

Step 3: Sauté Mushrooms, Onions, and Worcestershire Sauce

In the same pan, add the remaining tablespoon of olive oil. Toss in the thickly sliced mushrooms and diced yellow onions along with the Worcestershire sauce and a pinch of salt and pepper. Let it cook for about 4 minutes, stirring occasionally. This step softens the veggies and develops deep flavor, creating a savory base for the sauce.

Step 4: Add Butter, Garlic, and Herbs

Now melt the butter into the pan and add minced garlic, dried thyme, and ground sage along with another pinch of salt and pepper. Cook this for about 30 seconds while stirring frequently. The garlic and herbs bloom in the butter, filling the dish with welcoming aromas.

Step 5: Make the Roux with Flour

Sprinkle in the flour and stir continuously for 1 minute. This cooks out the raw flour taste and begins thickening the sauce once the liquids are added, setting up that dreamy creamy consistency.

Step 6: Deglaze with Beef Broth

Slowly pour in the beef broth, scraping the bottom of the pan to lift up every flavorful browned bit. This step is key for maximizing taste, turning those caramelized morsels into a rich, savory sauce foundation.

Step 7: Combine Meatballs, Sherry, and Mustard

Return the browned meatballs to the pan, then stir in the sherry cooking wine and Dijon mustard along with another pinch of salt and pepper. These ingredients bring brightness and complexity that showcase the dish’s rich layers.

Step 8: Simmer to Thicken and Develop Flavor

Bring the mixture to a gentle simmer over medium-high heat. Cover, reduce the heat to low, and let it cook for 20 minutes, or until the sauce thickens and the meatballs are warmed through. If the sauce feels too thin at this point, simmer uncovered for a few more minutes to reduce.

Step 9: Stir in Sour Cream and Final Seasoning

Remove the pan from heat and fold in the sour cream, which adds a velvety tang and luxurious creaminess. Taste and adjust salt and pepper as needed to bring the flavors into perfect harmony.

Step 10: Assemble and Serve

Serve your glorious meatballs and sauce over the buttered egg noodles, making sure every bite is coated in that wonderful creamy sauce. Garnish with fresh chopped parsley to add a pop of color and freshness.

How to Serve Creamy Meatball Stroganoff with Egg Noodles Recipe

The dish shows a white bowl filled with wide, soft egg noodles that are light golden-yellow in color, mixed with thick slices of brown, sautéed mushrooms scattered evenly. On top sit several browned meatballs with a slightly rough texture, covered in a creamy, beige sauce all over the noodles and mushrooms. Small, bright green parsley leaves are sprinkled on top for color. A silver fork rests inside the bowl on the right side. The bowl is on a white marbled table with a striped cloth partially visible on the bottom left corner and a dark bread slice and parsley sprig on the top right edges. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling fresh chopped parsley not only adds a beautiful, vibrant green to this dish but also introduces a delicate herbal brightness that cuts through the richness. For an extra touch, a few cracked black peppercorns on top can bring a subtle spicy warmth that complements the creamy sauce perfectly.

Side Dishes

This dish is hearty on its own, but pairing it with a crisp green salad tossed in a tangy vinaigrette offers the perfect balance, adding textural contrast and freshness to the meal. Roasted vegetables like asparagus or green beans make for delightful, simple sides that won’t overpower the flavors of the stroganoff.

Creative Ways to Present

For a cozy dinner party, serve the Creamy Meatball Stroganoff with Egg Noodles Recipe in individual shallow bowls topped with a sprig of fresh thyme or sage. If you want to up the wow factor, transfer the dish into a beautiful ceramic serving dish right at the table, encouraging everyone to dig in family-style, which always feels warm and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Meatball Stroganoff with Egg Noodles Recipe tastes just as wonderful the next day. Store the stroganoff and egg noodles separately in airtight containers in the refrigerator to maintain the best texture and flavor. They will keep well for up to 3 days.

Freezing

You can freeze the meatball stroganoff sauce (without noodles) in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator. The egg noodles don’t freeze as well, so it’s best to cook fresh noodles when reheating.

Reheating

Reheat the meatballs and sauce gently on the stovetop over medium-low heat, stirring occasionally to keep the sauce smooth. Add a splash of beef broth or cream if it seems too thick. Warm your buttered noodles separately by tossing them in a hot pan or microwaving briefly before serving.

FAQs

Can I use homemade meatballs for this recipe?

Absolutely! Homemade meatballs can make this Creamy Meatball Stroganoff with Egg Noodles Recipe even more special. Just brown them in the pan as directed and proceed with the recipe as usual.

What can I substitute for heavy cream?

If you want a lighter version, you can use half-and-half or whole milk combined with a bit of extra sour cream to maintain creaminess. Keep in mind that the sauce will be slightly less rich but still delicious.

Is there a non-alcoholic substitute for sherry cooking wine?

Yes, you can use a mixture of white grape juice and a splash of cider vinegar or lemon juice as a substitute to mimic the acidity and sweetness of sherry without alcohol.

Can I make this recipe gluten-free?

Definitely! Use gluten-free flour or a cornstarch slurry to thicken the sauce, and make sure your meatballs and beef broth are also gluten-free. Gluten-free egg noodles or other pasta alternatives are great options, too.

What’s the best way to reheat after freezing?

Thaw the frozen sauce overnight in the fridge, then reheat gently on the stovetop, stirring often. Prepare fresh egg noodles while reheating the sauce to enjoy the best texture and taste.

Final Thoughts

This Creamy Meatball Stroganoff with Egg Noodles Recipe is the kind of dish that feels like a warm hug on a plate. It’s approachable, satisfying, and full of layers of flavor that never fail to delight. I can’t recommend it enough for your next family dinner or cozy night in — I promise it will become a fast favorite in your kitchen!