Step 1: Make the Meatballs

In a large mixing bowl, combine:

1 lb ground beef

1/2 cup breadcrumbs

1/4 cup milk

1 egg

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp allspice

1/4 tsp nutmeg

Mix thoroughly until all ingredients are fully incorporated.

Roll mixture into small meatballs, about 1 inch in diameter. You should get around 20–24 meatballs.

Cook the Meatballs

Heat a large skillet over medium heat.

Add meatballs in batches (if needed) and cook until browned on all sides and cooked through, about 8–10 minutes.

Remove from skillet and set aside on a plate.

Make the Sauce

In the same skillet, melt 2 tbsp unsalted butter over medium heat.

Whisk in 2 tbsp flour and cook for 1–2 minutes until the mixture is golden and bubbling (this creates a roux).

Slowly whisk in 2 cups beef broth, followed by 1 cup heavy cream.

Stir in 1 tbsp Worcestershire sauce, and season with salt and pepper to taste.

Simmer for 2–3 minutes until slightly thickened, whisking frequently to keep smooth.

Assemble the Casserole

Preheat oven to 375°F (190°C).

In a large mixing bowl, combine the cooked egg noodles and the cooked meatballs.

Pour the cream sauce over the mixture and gently toss to coat evenly.

Bake

Transfer the noodle and meatball mixture into a greased 9×13-inch baking dish.

Bake uncovered for 20–25 minutes, or until the top is golden and the sauce is bubbling around the edges.

Garnish and Serve

Remove from the oven and let sit for 5 minutes.

Garnish with chopped fresh parsley before serving.

Enjoy hot and creamy!