1 pound ground beef, chicken or turkey
½ cup seasoned breadcrumbs
½ finely minced onion
½ tablespoon salt (for meatballs)
½ tablespoon pepper (for meatballs)
2 tablespoons canola oil
2 cups beef broth
2 cups milk
½ tablespoon salt (for sauce)
½ tablespoon pepper (for sauce)
1 tablespoons Worcestershire sauce
4 cups egg noodles
1 cup shredded parmesan cheese
½ cup chopped parsley
Step 1: In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined.
Step 2: Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls.
Step 3: Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
Step 4: Drain the fat
Step 5: Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles.
Step 6: Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
Step 7: Add the parmesan and the parsley, stirring until the cheese is melted.