1 lb. ground beef
1/4 c. bread crumbs
2 tsp. minced parsley
1 tsp. salt
2 c. water
3 tbsp. flour
1 1/3 c. milk
1/4 c. minced onions
1 egg
Generous dash of pepper
1 c. sour cream
6 oz. (3 c.) macaroni

Mix beef, milk, crumbs, onions, 1 tablespoon parsley, garlic, egg, 1 teaspoon salt, pepper. Shape into balls about 1 1/2 inch. In pan combine 2 cups water, with remaining parsley, salt, bring to boil. Drop meatballs into boiling water a few at a time. Cover, simmer 30 minutes.

Remove and gradually blend sour cream into hot water. Mix flour and cold water to form a smooth paste, stir into sour cream sauce and cook a few minutes, stirring until sauce thickens a little. Add meatballs. Meanwhile cook macaroni as directed on package, drain. Serve sauce and meatballs over macaroni, garnish with chopped parsley. 4 to 5 servings.