Instructions: Combine ground beef, egg, breadcrumbs, seasoned salt, pepper, and 2 tablespoons of soup mix, reserving remaining soup mix; mix well. Cover each whole mushroom with about 1 tablespoon meat mixture, carefully sealing all around. Place meatballs in a 15- x 10- x 1 inch jellyroll pan; bake, uncovered, at 375 degrees F. for 20 to 25 minutes or until done. Drain on paper towels.

Combine remaining soup mix, flour, and water in a large saucepan; mix well.

Cook over medium heat, stirring constantly, until smooth and thickened; stir in sour cream. Add meatballs; cook over medium heat, stirring constantly, until thoroughly heated (do not boil). Serve meatballs over hot cooked noodles.

Yield: 6 servings.

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