Swedish Meatballs

My daughter has been asking for Swedish Meatballs for a while and I've been trying to use up the 25 lbs of ground beef in my deep freeze, so that sounded good for dinner last night.  I made my meatballs as usual (ground beef, egg, whole wheat bread crumbs, steak seasoning, and Worchestershire sauce, baked for 20 min at 400) then started on my sauce.  I just made this up as I went along.....uh oh

I sliced 1 onion and sauteed it in olive oil.  when it was about soft, I added 1 clove of minced garlic.  Then I added 2c chicken broth, some shakes of Worchestershire sauce, and red wine vinegar and just let it simmer for a while.  While it was simmering (i was trying to get it to thicken, but of course it didn't), I boiled 1/2 bag od whole wheat egg noodles.  Since the sauce wasn't getting thick, I added some cornstarch.  Once it started getting thick, I added a splash of red wine.  The sauce wasn't dark enough, so I thought that would make it darker!  I tasted it and it was actually pretty good.  I turned the temp way down so it stopped boiling and was just staying warm and added about 3/4c sour cream.  My sour cream separated a little bit, but that's because my sauce was still boiling a little when I added it.  Once it was all creamy, I added my noodles and the meatballs.  Usually I just add the meatballs and serve it over the noodles, but I don't think it gets mixed as well, so I just did all the mixing in my pan.