1. Bring a large pot of salted water to a boil. Cook the egg noodles until just al dente, about 7 minutes. Drain and set aside.

2. In a large bowl, combine the breadcrumbs and milk. Let soak for 2 minutes. Add ground beef, ground pork, onion, garlic, egg, 3/4 teaspoon salt, 1/2 teaspoon black pepper, allspice, nutmeg, and 1 tablespoon parsley. Mix gently. Shape into 18 meatballs (about 1 1/2 tablespoons each).

3. In a large oven-safe skillet, melt 2 tablespoons butter over medium heat. Brown meatballs on all sides, about 5 minutes total. Transfer to a plate.

4. Add remaining 2 tablespoons butter to the skillet. Sprinkle in flour and whisk for 1 minute. Gradually pour in beef broth, whisking until smooth. Simmer and cook until thickened, about 3 minutes. Remove from heat and stir in sour cream, remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon parsley.

5. Return noodles and meatballs to the skillet, tossing to coat. If needed, transfer to a 9×13-inch baking dish.

6. Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden. Garnish with extra parsley before serving.