This recipe is super easy, becuase it uses frozen meatballs!
1 pkg frozen meatballs (about 24), thawed
1-16 oz pkg egg noodles
2 cans cream of mushroom soup
1/3 cup milk
1/8 teaspoon nutmeg
1/2 cup sour cream
Combine meatballs, soup, milk and nutmeg in a large skillet. Heat to boiling, stirring occasionally. Reduce heat, cover & simmer for 15 minutes. While the sauce is simmering, cook noodles according to package, remove from heat, drain. Add back to pot.
Stir the sour cream into the sauce and cover, cooking for another 2-3 mintues. Add sauce to noodles and stir thoroughly to coat noodles.
Add a little more nutmeg if desired, and serve warm.