Spaghetti & Meatball Stroganoff

1/2 lb. uncooked spaghetti (1 lb. works fine too)
3/4 lb. frozen cooked meatballs, thawed
2 Tbsp. finely chopped onion
1 garlic clove, minced
1 Tbsp. olive oil
1 can condensed cream of mushroom soup, undiluted
1/4 cup milk
1 Tbsp. concentrated au jus sauce (beef bouillon works fine too)
1/8 tsp. Cajun seasoning (paprika works fine too)
8 oz. sour cream

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, au jus, and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.
Gradually stir in sour cream; heat through (do not boil). Drain spaghetti; stir into skillet. Serve immediately.