Easy Peasy Meatballs Over Buttered Noodles - cooking recipe

Ingredients

1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 1/2 ounce) can condensed French onion soup
225 g sour cream
1 1/3 kg frozen meatballs
450 g uncooked egg noodles
55 g butter

Preparation

In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream.
Stir in the meatballs.
Cook on high heat for 3-4 hours.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter.
Serve meatballs and sauce over the cooked pasta.