Swedish Meatballs and Egg Noodles
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2 pounds ground chuck
Mix together ground chuck, eggs, bread crumbs, salt, pepper, Greek seasoning, sugar, and onion. Shape mixture into small meatballs. Put 2 tablespoons canola oil in a large skillet. Add meatballs and brown on all sides. Cover and cook over low heat for 10 minutes. Blend soups, sour cream, and milk. Cover and simmer 10 minutes. Bring 6 quarts water and 2 tablespoons salt to a rapid boil. Gradually add noodles to water, so water continues to boil. Cook until noodles are tender and drain.
Serve meatballs over noodles.
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