Beef Stroganoff

This is in honor of my funny & sweet friend Stephanie, cause she check's blogs on Monday morning, ha!

Beef Stroganoff
1 pound ground beef
1 tablespoon fresh chopped parsley leaves
1/2 cup white onion, chopped
2 tablespoons bacon bits
Salt and freshly ground pepper
Vegetable oil, for frying
1 pound egg noodles, cooked al dente

In a large bowl, combine the ground beef, parsley, onions, bacon bits, and salt and pepper, to taste. Thoroughly mix the ingredients together, then form the mixture into 2-inch meatballs. Heat vegetable oil in a large pan and slowly add the meatballs to the hot oil. Fry the meatballs until they are browned on all sides and cooked throughout. Remove the meatballs from the pan and place them on a paper towel to drain any excess oil.
Serve on a bed of broad egg noodles with stroganoff sauce.

Stroganoff Sauce:
1/2 cup chopped white onion
1 cup chopped mushrooms
1 cup chicken stock
1 (12-ounce) can cream of chicken soup 1 cup sour cream
In a large saucepan, add chopped onions, mushrooms and chicken stock. Cook over medium–high heat and reduce the liquid by 1/2. Add cream of chicken soup to the saucepan and continue to heat. Once the sauce is heated through, stir in 1 cup of sour cream. Pour the sauce on top of the egg noodles and meatballs.