Meatball and Mushroom Stroganoff with Dill Sauce and Noodles

INGREDIENTS

• 1 Reynolds® Oven Bag, large size
• 2 tablespoons flour
• 1 (14.5 ounce) can chicken broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon-style mustard
• 1 pound frozen Swedish style meatballs, 1-inch diameter
• 1 small onion, chopped
• 2 cups baby Bella mushrooms, sliced 1/4-inch thick
• 3/4 cup sour cream
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (8 ounce) package egg noodles, cooked according to package directions