1 pound frozen Swedish meatballs (I've also used turkey meatballs)
10 oz. cream of chicken soup (or cream of mushroom soup, I use one of each when I double the recipe) (I use low-fat soups)
1/2 cup water
8 oz. sliced baby bella mushrooms
6 oz. No Yolks noodles
1/2 cup sour cream
1 teaspoon Pampered Chef All Purpose Dill Mix (or dill weed)
Thaw meatballs in microwave. Combine soup and water in sauce pan, stirring constantly. Add mushrooms and meatballs, cook 10 minutes. Add sour cream and dill mix, heat through. Serve over cooked noodles.
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