2 tbsp. butter
1 tbsp. salad oil
1 med. onion, sliced
1/2 lb. mushrooms, sliced
1 tsp. garlic powder
1/4 tsp. paprika
1 tsp. Worcestershire sauce
2 tsp. cornstarch blended with 1 tbsp. water
1/2 c. sour cream
Cooked noodles (save broth)

In frying pan, add onion and mushrooms. Cook, stirring until both are lightly browned. Mix in garlic, paprika, Worcestershire sauce and broth from cooked noodles, stirring to blend in brown bits from pan. Stir in cornstarch mixture mixing until thickened. Add meatballs to mushroom sauce. Cover, reduce heat and simmer for 10 minutes. Remove from heat and blend in sour cream. Return to low heat, stirring occasionally. Serve over noodles.