Swedish Meatballs

I have enjoyed Swedish meatballs ever since I was a kid. They are definitely one of my favorite comfort foods. Since today was the first Sunday of fall and there was a chill in the air, this dish was on my mind. I have been making it for years and it is definitely a favorite in our house! 
1 lb. ground sirloin
1 teaspoon onion powder 
1 teaspoon garlic powder 
1/2 tsp. black pepper
1 teaspoon Penzey's English Prime Rib Rub 
1/4 c. plain breadcrumbs
1 egg, lightly beaten
1 (10 3/4 oz can) condensed reduced fat low sodium cream of mushroom soup
1 (10 3/4 oz can) beef broth
4 oz reduced fat sour cream
8 oz. egg noodles 

1. Combine first 7 ingredients in a large bowl. Shape beef mixture into 16 meatballs. 
2. Brown the meatballs in a large non stick skillet coated with cooking spray over medium heat, browning on all sides. Remove meatballs from the pan and add to a plate.

3. Add mushroom soup and beef broth to pan and whisk together. Add meatballs back to pan, reduce heat and simmer, 10 minutes. Stir occasionally. Remove from heat and stir in sour cream.
4. While the meatballs and sauce are simmering, cook the egg noodles. 
5. Serve meatballs over egg noodles. These make great leftovers too! 

Serves 4.
1 serving=4 meatballs, about 1/4 of the sauce, and 1 cup of noodles