1 lg pkg wide egg noodles -- (16 oz bag)

1/2 tsp salt

1 Tbsp parsley

1 1/2 lb hamburger

1/4 c quick-cooking oats

1 egg

2 Tbsp ketchup

1 Tbsp onion flakes

2 Tbsp margarine

2 cans Cream of Mushroom soup -- undiluted

1 c sour cream

1 c milk

2 1/2 tsp Seasoned Salt

Combine hamburger, oats, egg, ketchup, onion and salt. Shape into meatballs. B ake in 2 greased 9X13" pans (or 1 larger pan) for 12-15 min at 450*. Meanwhile boil noodles. In separate pot, combine soup, milk, sour cream and Seasoned Sa lt. Heat through. Add meatballs (drain slightly on paper towel). Toss to coa t. Drain noodles. Toss noodles with margarine and parsley. Serve meatballs/s auce over egg noodles.