Skillet Meatballs and Noodles in Creamy Herb Sauce

Every once in awhile, I check out a magazine at the library called Cook's Country. This is the first time I have made a recipe from it and it was a good one. Today it's cold and wet outside so this was perfect! It was quick, about 30 minutes to prepare, and flavorful. Plus, everything was made in one skillet which means less dishes!

Skillet Meatballs and Noodles in Creamy Herb Sauce
1 pound ground beef (85% or so)
1 package garlic and herb Boursin cheese
Salt and pepper
EVOO or vegetable oil
1 onion, chopped fine
2 tablespoons all purpose flour
3.5 cups low sodium chicken broth
8 ounces egg noodles
1/4 cup white wine
1/4 cup finely chopped fresh chives

Combine beef, 5 tablespoons Boursin cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl and knead gently until combined. Form mixture into 1 inch meatballs. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to plate and pour off all but 1 tablespoon fat from pan.

Cook onion in reserved fat until browned, about 6-8 minutes. Stir in flour and cook until golden, about 1 minute. Add broth, noodles, and wine and bring to a boil. Cover, reduce heat to med-low, and cook, stirring often, until pasta begins to soften, about 5 minutes. Add meatballs and simmer, covered, until meatballs are cooked through and noodles are al dente, about 4 minutes. Turn off the heat and stir in remaining Boursin cheese and chives. Season with salt and pepper.