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In a 5-6 quart slow cooker, mix cream of mushroom soup with beef broth, onion soup mix and steak sauce. Stir well.
Then add in frozen meatballs and stir. Cover and cook on low for 6-8 hours or on high 3-5 hours.
When meatballs are ready, stir in sour cream.
If you want to serve this with egg noodles, put a pot of water on the oven to boil for your egg noodles (make according to package directions). Drain noodles well when done.
Mix noodles and meatballs together or serve meatballs on top of noodles.