In a bowl, mix together soup and milk. Add it to the slow cooker bowl.

Add the frozen meatballs, mushrooms, and onion to the slow cooker bowl and mix with the soup.

Cook on low for 5 – 6 hours or high for 3 -4

Halfway through cooking, if you need more moisture to make it the consistency of the soup you would like, add the beef broth, in ¼ c increments

In the last 30 minutes of cooking, add the egg noodles to warm through

Optional: You can sprinkle a tiny bit of parmesan or mozzarella over the top for extra decadence!