1 lb. ground beef
1/2 c. quick oats, uncooked
1/3 c. milk
1/4 c. finely chopped onion
1/4 tsp. salt
1/2 tsp. pepper
1 can (13 3/4 oz.) condensed golden mushroom soup
1/2 c. milk
1 c. dairy sour cream
1 pkg. (8 oz.) egg noodles, cooked, drained
2 tbsp. chopped parsley

Combine ground beef, oats, milk, onion, salt and pepper; mix well. Shape into about 30 - 1 inch meatballs. Place in 11x7 inch glass baking dish; cover with wax paper. Microwave at HIGH 5 to 6 minutes, turning meatballs over after 3 minutes. Drain; let stand.

Combine soup and 1/2 cup milk in 1 quart glass measure. Cover, microwave at HIGH 3 to 4 minutes or until heated through, stirring after 2 minutes. Stir in sour cream. Pour sauce over meatballs; microwave at HIGH 1 to 2 minutes to heat through. Serve over hot cooked noodles; sprinkle with parsley. Six servings.