8 ounce Medium or Wide Egg Noodles, uncooked
1 pound extra lean ground sirlion
1/4 cup dry Italian style Breadcrumbs
1/2 teaspoon Onion Powder
1/2 teaspoon salt, divided
1 egg
2 teaspoon Canoli oil
1 14 1/2-oz. can fat-free chicken broth
1/4 cup Spring Water
1/4 cup ketchup
1/2 cup sour cream
1/2 cup shredded Extra Sharp Cheddar cheese
1/2 cup Velveeta or other processed Cheese
2 tbs sweet cream butter
Combine ground sirlion, 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 coated with cooking spray. 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 it is covered by the liquid. Reduce heat, cover, and simmer 10 to 15 minutes or until noodles are done. Stir in sour cream, butter and cheeses. Cook until thoroughly heated and mixture thickens, about 5 minutes. (Do not boil.)