Ingredients:

2 lbs. meatballs (can make your own or use frozen) if making your own, cook them first

22.6 oz. + 10.5 oz. cans condensed cream of mushroom soup

8 oz. can mushroom pieces and stems

32 oz. beef broth, low sodium

2 packets dry onion soup mix

4 tablespoons A1 steak sauce

4 tablespoons cornstarch

1/2 cup hot water

16 oz egg noodles

Directions:

1. In a large bowl, mix undiluted soup, beef broth, onion soup mix, and steak sauce. Stir well then add in meatballs and mushrooms. Stir again until well combined and all meatballs are covered.

2. Dump into the Slow Cooker. Cover and cook on low for 5 hours or on high for 2.5 hours. When there is about 1/2 hour left in the cooking time, cook egg noodles according to package.

3. While noodles are cooking, in a small bowl, whisk together cornstarch and water until there are no lumps. Scoop out about a cup of the juice from the hot mixture and whisk into the corn starch mixture until well combined. Slowly add into the Slow Cooker. Mix thoroughly and it will begin to thicken. When it thickens, turn the Slow Cooker down to the Keep Warm setting.

4. Serve meatballs and sauce over the cooked noodles.

Bon Appetit!