Mix ground beef, 1/2 tsp. salt, garlic powder, minced onion, and cracker crumbs together and roll into bite-size balls.
Brown meatballs in a glass baking dish or casserole in 350 degree oven.
In the mean time, saute mushrooms and onions in 2 Tbsp. olive oil in a deep skillet. When tender add mushroom soup and milk and cook over low heat until well blended. Add 1/2 cup sour cream to soup mixture and blend well.
When meatballs are nicely browned, drain off excess grease. Pour mushroom soup mixture over meat balls. Bake in oven at 350 degrees for 25 minutes. Serve over parslied egg noodles.