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Spray a 6 quart slow cooker with non-stick spray.
To the basin of the slow cooker, add in the onion soup mix, beef broth, cream of mushroom and minced garlic. Stir to combine.
Pour in the meatballs and sliced mushrooms and stir to coat.
Cover and cook on LOW for 4-6 hours.
Before serving, stir in sour cream.
Boil and drain the egg noodles and toss into the slow cooker and stir gently to combine.
Garnish with parsley and serve.