Saute the onion and garlic in the olive oil on medium-high heat. Add the mushrooms once the mixture begins to brown. Simmer for 10 minutes. Add the water and bullion and simmer for 10 more minutes. Add the vegan meatballs and cook for 10 more minutes.
Boil the noodles to desired firmness. Drain and set aside.
Add the vegan sour cream to the pot with the mushrooms and vegan meatballs and warm through. Add salt and pepper if needed then serve over the noodles.
Cooks Note: I buy the pre-sliced mushrooms and dice them further. I watch for sales to make this. I also prefer my bouillon to be concentrated 2:1. My cubes make 2 cups of broth but I only use 1 in this recipe.
It is easy and delish! Enjoy.