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Swedish Meatballs and Egg Noodles

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2 pounds ground chuck
2cups bread crumbs
teaspoon black pepper
2 tablespoons canola oil
1 can cream of mushroom soup
cup milk
teaspoon Greek seasoning
6 quarts boiling water
2 eggs
teaspoon salt
1 onion (finely chopped)
1 can cream of celery soup
1 cup sour cream
16 ounces medium egg noodles
1 teaspoon sugar
2 tablespoons salt


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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