Recipe - Saucy Swedish Meatballs

1 pound Lean ground beef
1 lg Egg
1 cup Fresh bread crumbs, from
2 slices bread
One fourth cup Club soda
3 tablespoon Chopped fresh dill OR
1 One half tablespoon Dried dill weed
1 One fourth teaspoon Salt
Three fourths teaspoon Freshly ground black pepper
3 tablespoon Butter
1 pack (8 oz) medium egg noodles
8 ounce Fresh green beans, cut into
1 1/2" pieces, about 2 cups
2 cup Sliced fresh mushrooms,
About 8 oz.
1/3 cup Sour cream
Fresh dill sprigs, optional

In large bowl,combine egg,bread crumbs,club soda,2 tbsp. chopped
dill,Three fourths tsp. salt and One fourth tsp. pepper;using hands or wooden spoon, blend
well.Shape mixture into 1 1/4" balls.In 12" skillet,over mediumhigh
heat,melt 2 tbsp. butter;add meatballs;cook about 12 minutes, turning
frequently until browned on all sides.Meanwhile,prepare noodles according
to package directions,add green beans to boiling water along with
noodles;do not add salt.When meatballs are browned,remove to plate using
slotted spoon.To drippings in skillet,add remaining 1 tbsp. butter;melt
over mediumhigh heat.Add mushrooms;cook about 5 minutes, stirring
frequently until crisptender.Return meatballs to skillet along with 3/4
cup water and remaining 1 tbsp. chopped dill,One half tsp. salt and One fourth tsp.
pepper.Increase heat to high;bring to boil.Reduce heat to
low;cook,covered,5 minutes until meatballs are cooked through. Stir in sour
cream;cook 2 to 3 minutes longer until heated through. To serve:Drain
noodles and green beans;arrange on serving platter. Spoon meatball mixture
over noodles;toss quickly.Garnish with dill sprigs,if desired.Makes 4
servings.