Directions:

Combine ground beef, breadcrumbs, onion powder, 1/4 teaspoon salt and egg; mix well. Shape into approximately 36 3/4- inch meatballs.

Heat oil in a large skillet. Add meatballs and cook until browned on all sides. Drain well.

Combine chicken broth, water, ketchup and remaining 1/4 teaspoon salt; add to skillet. Bring to a boil; stir in noodles, making sure noodles are covered by the liquid.

Reduce heat, cover, and simmer 10 to 15 minutes or until noodles are tender.

Stir in sour cream and cheese. Cook until thoroughly heated and mixture thickens, about 5 minutes (do not boil).