Ingredients
2 (10.75 ounce) cans condensed cream of celery soup
2 (10.5 ounce) cans condensed French onion soup
1 (16 ounce) container sour cream
6 pounds frozen Italian-style meatballs
2 (16 ounce) packages uncooked egg noodles
1/2 cup butter
Directions
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.
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.
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