Meatball Stroganoff

Gluten Free (GF) Noodles (we use Tinkyada brand)
1 pound ground beef
1 small onion, finely chopped
Bread crumbs
1/4 tsp salt
1 large egg
1 tbsp GF flour (we use tapioca flour)
1 tsp paprika
1 3/4 cup chicken broth
1/2 cup sour cream
3 tbsp water (or milk)

1. Cook noodles.
2. Combine beef, bread crumbs, onion, egg, salt and 3 tbsp water (or milk) until just blended. Shape into 16 meatballs.
3. Cook meatballs in a 12-inch skillet on medium-high heat. Transfer to a plate.
4. Stir flour and paprika into drippings in pan; stir 30 seconds. Stir in broth and heat to a boil. Boil until thickened. Reduce heat to low. Stir in sour cream.
5. Return meatballs to pan; heat through.