Swedish Meatballs

1 lb. ground beef
1 egg
1/2 cup bread crumbs
1/2 cup milk, divided
1 small white or yellow onion, chopped
1/2 tsp. salt
1/8 tsp. black pepper
1 can of Campbell's golden mushroom soup
1 package of egg noodles
4 tbsp. unsalted butter

In a large bowl, combine ground beef, egg, bread crumbs, 1/4 cup milk, onions, salt, and pepper. Mix well and form into meatballs just a little bit bigger than the size of a golf ball (makes approximately fifteen meatballs). Arrange meatballs in an 8-inch square microwave safe dish. Cover with wax paper and microwave on medium for 9-10 minutes. While meatballs are cooking, blend remaining milk with the golden mushroom soup in a bowl. When meatballs are done, add soup mixture and place back in microwave, again covered with wax paper, on high for 14 minutes or until the meatballs are heated through. Served over buttered egg noodles. Makes three generous servings.