Categories: Ground beef, Swedish, Beef 
      Yield: 4 servings 
  
      1 lb Lean ground beef                    3 tb Butter 
      1 lg Egg                                 1 pk (8 oz) medium egg noodles 
      1 c  Fresh bread crumbs, from            8 oz Fresh green beans, cut into 
           2 slices bread                           1 1/2" pieces, about 2 cups 
    1/4 c  Club soda                           2 c  Sliced fresh mushrooms, 
      3 tb Chopped fresh dill OR                    About 8 oz. 
  1 1/2 tb Dried dill weed                   1/3 c  Sour cream 
  1 1/4 ts Salt                                     Fresh dill sprigs, optional 
    3/4 ts Freshly ground black pepper     
  
  In  large  bowl,combine  egg,bread  crumbs,club  soda,2   tbsp. chopped 
  dill,3/4 tsp. salt and 1/4 tsp. pepper;using hands or wooden spoon, blend 
  well.Shape mixture into 1 1/4" balls.In 12" skillet,over medium-high 
  heat,melt 2 tbsp. butter;add meatballs;cook about 12 minutes, turning 
  frequently until browned on all sides.Meanwhile,prepare noodles according 
  to package directions,add green beans to boiling water along with 
  noodles;do not add salt.When meatballs are browned,remove to plate using 
  slotted spoon.To drippings in skillet,add remaining 1 tbsp. butter;melt 
  over medium-high heat.Add mushrooms;cook about 5 minutes, stirring 
  frequently until crisp-tender.Return meatballs to skillet along with 3/4 
  cup water and remaining 1 tbsp. chopped dill,1/2 tsp. salt and 1/4 tsp. 
  pepper.Increase heat to high;bring to boil.Reduce heat to 
  low;cook,covered,5 minutes until meatballs are cooked through. Stir in sour 
  cream;cook 2 to 3 minutes longer until heated through. To serve:Drain 
  noodles and green beans;arrange on serving platter. Spoon meatball mixture 
  over noodles;toss quickly.Garnish with dill sprigs,if desired.Makes 4 
  servings.