Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

Boil a pot of water, then add the egg noodles. Cook according to package instructions until al dente, then drain and set aside.

In a large bowl, mix ground beef, breadcrumbs, egg, milk, chopped onion, minced garlic, salt, and pepper. Form small meatballs (about 1-inch) and place them on a baking sheet.

In a large skillet over medium heat, brown the meatballs for about 5-7 minutes, turning them until they are golden on all sides. They don’t have to be completely cooked through since they will continue to cook in the oven.

In a separate bowl, whisk together sour cream, beef broth, and Worcestershire sauce.

In your greased baking dish, layer the egg noodles, followed by the meatballs. Pour the sauce over everything, ensuring all ingredients are well-coated.

Sprinkle shredded mozzarella cheese on top.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Remove from the oven, and sprinkle chopped fresh parsley on top before serving.