8 ounces no-yolk egg noodles
12 ounces lean ground beef
1 small yellow onion, grated (about 1 cup)
1/2 cup Italian-style seasoned bread crumbs
1 large egg
1/4 cup reduced-sodium ketchup
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 cups reduced-sodium beef broth
1/2 cup nonfat sour cream
1 tablespoon chopped fresh parsley

Cook noodles according to package directions, but do not add salt. Drain in a colander.

While noodles are cooking, in a large bowl, combine beef, onion, bread crumbs, egg, ketchup, and pepper. Shape beef mixture into 1-inch meatballs.

Spray a large nonstick skillet with vegetable cooking spray. Add meatballs to skillet; cook over medium heat, turning occasionally, until browned on all sides, about 10 minutes. Using a slotted spoon, place meatballs on a paper towel-lined plate.

Add flour to skillet. Whisk in broth. Cook, whisking constantly, until mixture thickens, about 5 minutes. Whisk in sour cream. Add meatballs and noodles; toss to coat. Cook, stirring, until heated through, about 5 minutes. Spoon meatball and noodle mixture onto a serving platter. Sprinkle with parsley. Serve immediately.

Serves 4