A big favorite of mine..

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My parents used to make a variation of this when I lived at home, but I think I like this one better. Please note that you can switch cream of celery for cream of mushroom if needed. INGREDIENTS 1 (10.75 ounce) can condensed cream of celery soup 1 (10.5 ounce) can condensed French onion soup 1/2 (16 ounce) container sour cream 3 pounds frozen Italian-style meatballs (you could also make and freeze your own, this is just to speed up cooking time) 1 (16 ounce) package uncooked egg noodles 1/4 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 2-3 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.