Meatballs with Mushrooms and Creamy Dijon Mustard

Frozen precooked meatballs and sliced fresh mushrooms
are simmered in beef broth, whipping cream and herbs,
then combined with sour cream, and served over noodles.

Ingredients:
4 tablespoons (1/4 cup) olive oil
2 tablespoons butter
1 small onion, finely diced
8 oz fresh mushroom, sliced
2 teaspoons minced fresh garlic
1/4 cup dry white wine
2 cups lower-sodium beef broth
1 teaspoon Worcestershire sauce
1 cup heavy whipping cream
3 tablespoons cornstarch
1/4 cup water
1 lb package frozen precooked meatballs
1/2 teaspoon thyme
1/4 teaspoon rosemary
1/2 teaspoon oregano
1 teaspoon basil
1 teaspoon crushed green peppercorns in brine, drained
3/4 cup sour cream
1 level tablespoon Dijon mustard
Sea salt to taste
1 16-oz package flat noodles,
cooked according to package directions

Directions:
Sauce:
Cook olive oil, butter and onion
over medium-high heat until translucent.
Add mushrooms and cook 3-5 minutes.
Add more butter if needed.
Add garlic and cook until fragrant, about 30 seconds.
Add wine, broth or stock, Worcestershire sauce and heavy cream.
Stir to combine. Stir in cornstarch mixed with water,
and bring to a slow boil, so as not to burn the cream.
Reduce to a simmer, add frozen meatballs, and cover.
Cook 25 minutes. Remove lid and add herbs and peppercorns.
Increase heat and cook another 5 minutes.
Remove from heat, stir in Dijon mustard and sour cream.
Season to taste with salt. Serve over noodles.