• Combine Ingredients. Place all meatball ingredients into a large bowl and mix them together until combined.
  1 lb ground beef, ¼ cup onion, ½ cup bread crumbs, 2 large eggs, 1 teaspoon salt, ¼ teaspoon ground black pepper, ½ cup water
• Form Meatballs. Using a spoon or a cookie scoop, take a small amount of meat and form 18 - 1 inch round balls. Roll each meatball around in the palm of your hand to smooth it into a round shape and set aside on a plate.
• Fry Meatballs. Heat up a big skillet with some canola oil. Once it's hot, carefully drop in the meatballs and let them brown on both sides. Then, pull them out and set them aside.
  2 tablespoons canola oil
• Make a roux. Put butter into the pan over medium heat and stir it around as it melts. Then add the flour and continue to stir as it bubbles for 3 minutes.
  4 tablespoons butter, ¼ cup all purpose flour
• Add Broth. Next add beef broth and stir that into the roux until it is bubbling.
  4 cups beef broth
• Add Heavy Cream. Stir in some heavy cream and season with salt.
  8 ounces heavy cream, 1 teaspoon salt

Add Meatballs and Pasta

• Add the Meatballs and Pasta. Toss the meatballs and uncooked noodles into the pot with the sauce. Make sure the noodles are nestled down into the sauce so they cook all the way. Cover the pot and let it simmer for 8 minutes.
  4 cups egg noodles
• Add Parmesan and Parsley. Stir in parmesan cheese and fresh minced parsley to finish the creamy sauce.
  1 cup parmesan cheese