Tiny Meatballs Stroganoff

A little tweeking of my old Stroganoff recipe, I came up with this one today - tried it out on my son (and myself) for dinner tonight - it was a hit with both of us!

Ingredients:
1 1/2 pounds ground beef
1 egg
1 envelope Lipton onion soup mix, divided
1 (16 ounce) package wide egg noodles
2 tablespoons all-purpose flour
6 tablespoons water
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
2 cans condensed cream of mushroom soup
1 (16 ounces) container sour cream

Directions:
Mix together the ground beef, egg and 1/2 package Lipton onion soup mix (shake the soup mix envelope well before opening); combine ingredients well to evenly distribute the onion soup mix.
Shape the ground beef mixture into tiny meatballs (about 25-28).
Fry meatballs in skillet at medium heat until thoroughly cooked; remove with slotted spoon; keeping about 3 tablespoons meat drippings into skillet, discard the rest.
Over medium heat, whisk flour with beef drippings; add remaining onion soup mix, water, paprika and pepper, continuing to whisk.
When mixture begins to thicken, add mushroom soup; stir to combine and remove from heat.

Cook egg noodles according to package directions; drain.

Return soup mixture to medium heat; add sour cream and stir to combine; add meatballs; cook for 5 minutes, stirring constantly - any longer than 5 minutes, your stroganoff will thin out. Remove from heat.

Serve over egg noodles.
* I didn't add salt to recipe, because for me there is enough salt in the Lipton onion soup mix.
* Fresh mushroom slices would be great added to this recipe also.