Swedish Meatballs

My husband gets frustrated with me at times because I am exceptionally creative in the kitchen, and I often can make a dish one time, but then I never remember how to recreate the dish exactly the same way again. I made this batch of Swedish Meatballs tonight, and my husband LOVED them! But he jokingly told me that though he thinks he'll never get to eat them again because I won't remember how I made them. Just for that, I decided to document my delicious experiment just to spite my hubby... kind of. Now that I think about it, I think maybe he was using reverse psychology on me.

Anyway. Here's the delicious details. 

Ingredients

4 c. hot water + 1 T cold water

3 chicken flavored bullion cubes

2 T powdered ranch mix 

1-2 T Worcestershire

about 20 frozen meatballs

2 T cornstarch

wide egg noodles

1/2 c. heavy cream

1 T chopped parsley 

Instructions

Add four cups of water, three chicken bouillon cubes, and 2 tablespoons of Hidden Valley Ranch powdered mix to a large skillet and bring to a boil. Add Worcestershire and about 20 frozen meatballs, and return to a boil. Mix one tablespoon of cold water with 2 tablespoons of cornstarch and stir into the boiling liquid in the skillet. Keep stirring.

In another pot, cook a half of a bag of wide egg noodles per package directions. Cook until almost tender, then scoop with a slotted spoon into the skillet with the meatballs and sauce. Finish cooking the noodles in the sauce. Add some of the starchy cooking liquid from the noodles if the sauce gets too thick. After the noodles are totally tender, add 1/2 cup of heavy cream and 1 tablespoon of chopped parsley. Stir and reduce until sauce is thick and bubbly. Yield: 5 servings