Prepare the Crockpot: Line your slow cooker with a crockpot liner for easy cleanup, or lightly spray it with nonstick cooking spray.
Combine the Base: Add the frozen meatballs to the crockpot. In a separate bowl, whisk together the beef broth, cream of mushroom soup, and Lipton onion soup mix until well combined. Pour this mixture over the meatballs, ensuring they’re evenly coated in the creamy sauce.
Slow Cook: Cover and cook on low for 5–6 hours or high for 3–4 hours, stirring occasionally to make sure the sauce stays smooth and evenly coats the meatballs.
Add the Sour Cream: About 30 minutes before serving, stir in the sour cream until the sauce is creamy and well blended. Continue cooking on low until heated through.
Cook the Egg Noodles: While the meatballs finish, cook the egg noodles according to the package directions. Drain and set aside.
Serve: Spoon the creamy Swedish meatballs over a bed of warm egg noodles. Garnish with a sprinkle of parsley if desired, and enjoy!
