Easy Peasy Meatballs over Buttered Noodles

Ingredients

• 1 (10 3/4 ounce) can condensed cream of celery soup

• 1 (10 1/2 ounce) can condensed French onion soup
• 225 g sour cream
• 1 1/3 kg frozen meatballs
• 450 g uncooked egg noodles
• 55 g butter

Directions

1. 1

   In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream.

2. 2

   Stir in the meatballs.

3. 3

   Cook on high heat for 3-4 hours.

4. 4

   Bring a large pot of lightly salted water to a boil.

5. 5

   Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter.

6. 6

   Serve meatballs and sauce over the cooked pasta.