Swedish Meatballs in Sour Cream Sauce

I found this recipe on Land O' Lakes website years ago. To make it a little easier, I started using frozen meatballs.

Swedish Meatballs in Sour Cream Sauce

2 bags (16 oz) Armour meatballs
2 cups half & half
1 cup sour cream
1 can cream of chicken soup
1 teaspoon salt
1 package egg noodles

Cook meatballs as directed on package in 13x9 baking dish.

Combine half & half, sour cream, cream of chicken soup and salt in medium-sized bowl. Pour over meatballs. Continue baking, stirring occasionally, for 20 to 25 minutes or until sauce is heated through.

Meanwhile, prepare noodles as directed on package. Drain.

Serve meatballs and sauce over hot cooked noodles.

Makes 8 servings.