Instructions: In a 10-inch skillet cook onion in butter until tender. Blend in flour. Add the water, bouillon granules, Worcestershire and thyme. Cook and stir until thickened and bubbly. Add the meatballs, wine and mushrooms. Cover and simmer for 20 minutes or until meatballs are heated through. Serve over hot cooked noodles. Garnish with snipped parsley and watercress if desired.

Makes 6 servings.

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