1 lb. ground beef
1 egg
1/2 c. fresh whole wheat bread crumbs
1 c. sharp Cheddar cheese
1/4 c. finely chopped onion
1 tbsp. Worcestershire sauce
1 tbsp. chopped fresh parsley
1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 tbsp. oil
1 c. sliced mushrooms
2 tbsp. flour
1/2 c. beef broth
1/2 c. white wine

Mix meat, bread crumbs, cheese, onions, Worcestershire sauce, parsley, basil and pepper. Shape mixture into 12 meatballs. Brown on all sides in oil in large skillet about 5 minutes. Remove from skillet. Cook and stir mushrooms in same skillet 2 to 3 minutes or until tender.

Mix flour, broth and wine until well blended. Gradually add flour mixture to mushrooms in skillet. Cook, stirring constantly until mixture boils and thickens. Simmer 1 minute stirring constantly. Return meatballs to skillet and cook until heated. Serve over hot noodles. Makes 6 servings.