A delightful twist on a classic dish, combining tender meatballs with a creamy and flavorful sauce, served over egg noodles.
In a skillet, combine the milk and sour cream over medium heat, stirring until smooth.
Stir constantly to prevent the sauce from curdling.
Add the green onions to the sauce and cook for another 2 minutes.
Slice the green onions thinly for even cooking.
Heat the meatballs in a separate skillet until warmed through.
Cover the skillet to retain moisture while heating the meatballs.
Cook the egg noodles in a pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Combine the meatballs and sauce, then pour over the cooked noodles and mix well.
Mix gently to avoid breaking the noodles.
Serve the dish warm, garnished with additional green onions if desired.
Serve immediately to enjoy the dish at its best temperature.
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