- 1 lb ground beef
- 1/2 cup bread crumbs
- 1/2 onion, minced
- 1 egg
- 1/2 t Kosher salt
- 1/2 t pepper
- 2 T canola oil
- 2 cups beef broth
- 2 cups milk
- 1 T Worcestershire sauce
- 4 cups egg noodles
- 1 cup shredded parmesan
- 1/2 cup parsley
- Combine beef, breadcrumbs, onion, egg, salt, pepper in bowl.
- Heat canola oil in large, deep pot. Make golfball sized meatballs and place in pot, cooking one minute per side.
- Add broth, milk, more salt and pepper, and Worcestershire sauce to pot; stir. Bring to boil and add egg noodles.
- Stir constantly until liquid has reduced and been absorbed, 7-8 mins. Add parmesan and parsley, stirring until the cheese melts.