Quick Meatball Stroganoff

In a large bowl, combine the ground beef, parsley, onions,
bacon bits, and salt and pepper, to taste.
Thoroughly mix the ingredients together,
then form the mixture into 2-inch meatballs.
Heat vegetable oil in a large pan and slowly
add the meatballs to the hot oil.
Fry the meatballs until they are browned on
all sides and cooked throughout. Remove the
meatballs from the pan and place them on a
paper towel to drain any excess oil.
Serve on a bed of broad egg noodles with stroganoff sauce.

Stroganoff Sauce

In a large saucepan, add chopped onions,mushrooms and chicken stock. Cook over
medium/high heat and reduce the liquid by 1/2.
Add cream of chicken soup to the saucepan and continue to heat.
Once the sauce is heated through, stir in 1 cup of sour cream.
Pour the sauce on top of the egg noodles and meatballs