This is out of the Jan/Feb '10 Simple and Delicious magazine. Everyone thought it was pretty darn good!
Stroganoff-Style Spaghetti 'n' Meatballs
1/2 lb. uncooked spaghetti
3/4 lb. frozen cooked Italian meatballs. thawed
2 Tbs. finely chopped onion
1 garlic clove, minced
1 Tbs. olive oil
1 can (10-3/4 oz.) Cream of Mushroom (or chicken!) soup, undiluted
1/4 c. milk
1 Tbs. concentrated au jus sauce (found this at Target)
1/8 tsp. Cajun seasoning
1 c. (8oz.) sour cream
Cook spaghetti, according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, au jus sauce and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through. Gradually stir in sour cream, Heat through but do not boil. Drain spaghetti stir into skillet. Serve immediately.