Easy and Yummy Meatballs over Buttered Noodles

Ingredients

• 2 (10 3/4 ounce) cans condensed cream of celery soup
• 2 (10 1/2 ounce) cans condensed French onion soup
• 1 (16 ounce) container sour cream
• 6 lbs frozen italian-style meatballs
• 2 (16 ounce) packages uncooked egg noodles
• 1/2 cup butter

Directions

1. 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. 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.