Creamy Mushroom Meatball Soup with Egg Noodles

1.In a large pot, heat olive oil over medium heat.

2.Add diced onions and minced garlic, sauté until onions are translucent, about 3-4 minutes.

3.Add meatballs to the pot and cook until browned on all sides, about 5-6 minutes.

4.Pour in water and bring to a boil.

5.Stir in cream of mushroom soup, dried thyme, dried parsley, black pepper, paprika, and Worcestershire sauce.

6.Reduce heat to low and simmer for 15 minutes, stirring occasionally.

7.Add egg noodles to the pot and cook according to package instructions until al dente, about 8-10 minutes.

8.Stir in heavy cream and simmer for an additional 5 minutes.

9.Taste and adjust seasoning if needed.

10.Serve hot and enjoy your creamy mushroom meatball soup with egg noodles!