Meatball Stroganoff Noodles

Instructions

1. 1

   Use refrigerated, commercially fully cooked, ready-to-eat beef meatballs, not raw or frozen meatballs. Thinly slice the mushrooms and halve the meatballs into pieces no thicker than 2 cm. Timings below are for a 1000-watt microwave; lower-watt machines need additional 30–60-second intervals and the same temperature checks.

2. 2

   In a 1.2-litre wide microwave-safe bowl, stir the cornstarch into the cold water until smooth. Stir in the bouillon powder, garlic powder and pepper, then add the dry egg noodles and mushrooms. Press the noodles into the liquid and cover with a vented microwave-safe lid.

3. 3

   Microwave at 100% power for 4 minutes. Carefully uncover, stir thoroughly and rotate the bowl halfway around. Cover again and microwave at 100% power for 3 minutes, stirring afterward. The noodles should be almost tender; they will finish cooking with the meatballs.

4. 4

   Stir in the meatball halves. Cover and microwave at 100% power for 2 minutes. Stir thoroughly, moving the outer portions toward the center, then fold in the sour cream.

5. 5

   Cover and microwave at 50% power for 1 minute. Stir and check that the noodles are tender. If necessary, continue at 50% power in 30-second intervals, stirring between intervals, until a food thermometer reads at least 165°F/74°C in several meatball centers and the sauce.

6. 6

   Cover and let stand for 3 minutes. Recheck that the center reaches 165°F/74°C; if needed, heat at 50% power in 30-second intervals, stir, and repeat the covered standing time and temperature check. Stir before eating. Keep the meatballs and sour cream refrigerated at or below 40°F/4°C until needed, and refrigerate leftovers within 2 hours.