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In a small saucepan, cook onion in butter until tender (translucent) but not browned.
Stir in flour.
Add ketchup and then the beef broth. Cook and stir until it bubbles.
Add meatballs. Cook over low heat for 6-8 minutes.
Stir in sour cream. Heat up, but don't boil.
Serve over cooked wide egg noodles.