Meatballs over Buttered Noodles

Meatballs over Buttered Noodles

 "Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and  you'll have a happy crowd! Mangia!"

 Ingredients 
Original recipe makes 24 servings

•  2 (10.75 ounce) cans condensed cream of celery soup 
•  2 (10.5 ounce) cans condensed French onion soup 
•  1 (16 ounce) container sour cream 
•  6 pounds frozen Italian-style meatballs
•  2 (16 ounce) packages uncooked egg noodles
•  1/2 cup butter

 Directions

1. In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours. 
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.