Add oil to a large pan or pot. Heat the oil over medium high heat.
1
Add in the onions and mushrooms and sauté for 3-4 minutes or until the onion starts to get tender. Stir in garlic and cook for an additional minute.
2
Add in beef stock, frozen meatballs (no need to defrost), paprika and egg noodles.
3
Cover and simmer for 15 to 20 minutes or until most of the liquid is absorbed, the noodles are tender and the meatballs are heated through.
4
Add in the sour cream and mix together until incorporated. Season with salt and pepper to taste and serve immediately with parsley for garnish, if desired.
5