Swedish Meatball Casserole

6 ounces (3 cups) uncooked dried egg noodles
2 1/2 cups water
2 (1.3-ounce) packages dried beef or pork gravy mix
1 cup sour cream
1 teaspoon ground nutmeg
1/4 cup chopped fresh parsley
1 (18-ounce) package frozen fully cooked meatballs, thawed
1 (4.5-ounce) jar mushrooms, drained

Heat oven to 375°. Spray 2-quart round casserole with no-stick cooking spray. Set aside. Cook noodles according to package directions. Drain.

Meanwhile, combine water and gravy mix in 3-quart saucepan. Cook over medium heat until mixture comes to a boil and is thickened (3 to 5 minutes). Remove from heat; stir in sour cream and nutmeg.

Add cooked egg noodles, parsley, meatballs and mushrooms; gently stir to coat. Spoon noodle mixture into prepared casserole. Bake for 30 to 40 minutes or until heated through.