Mom's Stroganoff Meatballs

2 lb ground beef
1 cup bread crumbs
1 cup water
2 tsp salt
1/2 tsp pepper
2 cups water
1 small onion, finely chopped
1/4 cup beef bouillion powder
1 tsp salt
1/4 tsp pepper
1/4 cup cornstarch
1/4 cup water
10 oz canned sliced mushrooms, drained
10 oz cream of mushroom soup
2 tsp parsley flakes
1/4 tsp paprika
2 cups sour cream

In a large bowl mix beef, crumbs, first amount of water, salt and pepper. Shaped into about 40 meatballs. Put on cookie sheet with sides. Bake in 425 deg F oven for 15 minutes. Pile into casserole dish. In medium saucepan, combine second amount of water, onion, and soup powder, second amount of salt and pepper. Bring to a boil. In a small bowl, stir cornstarch into third amount of water. Pour into boiling liquid, stirring until thickened. Stir in mushrooms, soup, parsley, paprika, and sour cream. If too thick, stir in a bit of water. Pour over meatballs. Cover. Bake in 350 deg F oven for 25-30 minutes until heated through. Serves 6.