1
Add the frozen meatballs to your crock pot.
2
Pour in the cream of mushroom soup, beef broth, Worcestershire sauce, and brown gravy mix.
3
Season with salt, pepper, garlic powder, onion powder, and Kinder's Buttery Garlic & Herb Seasoning.
4
Stir everything together until well combined.
5
Cover and cook on high for 2 hours.
6
Add the cooked egg noodles and stir to combine.
7
Mix in the sour cream until creamy and smooth.
8
Let everything sit for a few minutes to thicken.
9
Garnish with parsley flakes and serve.