- Simmer meatballs in chicken broth until broth is reduced by half and drain, reserving broth for later.
- Beat Campbell's soup, Lipton's soup mix, sour cream and reserved chicken broth together until smooth.
- Bring soup mixture to a boil, add meatballs and simmer for 3 minutes.
- Combine with cooked egg noodles, return to a boil and simmer for another 5 minutes.
- Turn heat off and add frozen peas, cover and set aside until ready to serve.