Simple Meatball & Noodle Skillet

Ingredients

• 14 oz beef broth fat-free reduced-sodium canned
• 8 oz philadelphia cream cheese spread 
• 1  eggs 
• 3 cups extra wide egg noodles uncooked
• 3 Tbsp flour 
• 2 Tbsp parsley fresh chopped
• 2 cloves garlic minced
• 1 Tbsp penzey's southwest seasoning dried italian
• 1 lb ground beef lean
• 2 Tbsp milk 
• 0.3 cup parmesan cheese grated kraft
• 1 cup water 

Equipment

• frying pan

Directions

1. Mix meat, Parmesan, garlic and egg just until blended; shape into 18 (1-1/2-inch) meatballs. Cook in nonstick skillet on medium heat 6 min. or until evenly browned, stirring frequently.
2. Add flour; cook and stir 1 min. Move meatballs to edge of skillet.
3. Add broth and water to skillet; bring to boil.
4. Add noodles to center of skillet; press with back of spoon to completely cover noodles with broth. Cover with lid.
5. Simmer on medium heat 7 to 8 min. or until noodles are tender and sauce is thickened, stirring after 4 min. to combine meatballs and noodles.
6. Add cream cheese spread, milk and seasoning; cook and stir 2 to 3 min. or until heated through.
7. Sprinkle with parsley.