1 lb. ground beef
1/2 c. chopped onion
1/2 c. soft bread crumbs
2 eggs
2 tbsp. milk
1 tsp. Worcestershire sauce
2 tbsp. beef bouillon
1/4 c. unsifted flour
2 1/2 c. water
1/2 c. sour cream, room temperature
1 lb. pkg. egg noodles

Combine meat, onion, crumbs, eggs, milk, and 1 tablespoon bouillon. mix well. Shape into balls. In large skillet, brown balls. Remove. If necessary, add oil to drippings to make 3 tablespoons of liquid. Stir in flour. Add water and remaining bouillon. Cook and stir until thickened. Add meatballs. Bring to simmer, reduce heat and simmer uncovered 30 minutes. Stir about 1/4 cup sauce into sour cream and add mixture slowly to mixture in skillet. Heat thoroughly and serve over noodles. Serves 6-8.