Lighter meatball stroganoff

1 Tbsp oil
1 small onion, chopped
2 cloves garlic, minced
20 meatballs
1 package frozen chopped spinach, drained
1 can Campbell's cream of mushroom
1 c water or beef broth
1 Tbsp water
1 tsp cornstarch
3 Tbsp Worcestershire
1 c sour cream
1 16oz package egg noodles


Saute onions and garlic in oil. Add meatballs (I used frozen), mushroom soup and water and simmer for 20 minutes.

While simmering, boil water and cook egg noodles.

In separate bowl, mix slurry of water and cornstarch and add to the pan to thicken the sauce. Add spinach and Worcestershire sauce.

Just before serving, stir in sour cream and heat about 10 minutes. Spoon sauce and meatballs over hot noodles and serve.