1 lb. ground beef
1 egg
1/4 c. fine dry bread crumbs
1/2 tsp. dried thyme leaves, crushed
1/8 tsp. garlic powder
1 tbsp. salad oil
1 can (18 3/4 oz.) Chunky Creamy Mushroom Soup
Hot cooked noodles
Chopped parsley (for garnish)

In large bowl, combine beef, egg, bread crumbs, thyme and garlic powder; mix well. Shape into 1 inch meatballs.

In 10 inch skillet over medium heat, in hot oil, brown meatballs on all sides; pour off fat. Stir in soup into skillet. Reduce heat to low. Cover, simmer 10 minutes. Serve over noodles. Garnish with parsley. Makes 4 servings.