Instructions
Preheat Oven: Set your oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray and set aside.
Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, beaten egg, grated onion, garlic powder, ground nutmeg, Kosher salt, and black pepper. Mix until just combined.
Form the mixture into 1 ½-tablespoon-sized meatballs.
Cook the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides. Transfer to a plate and set aside.
Cook the Noodles: Boil the egg noodles in a large pot of salted water for two minutes less than the package directions.
Make the Sauce: In the now-empty skillet, add beef broth, heavy cream, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pan. Simmer for about 10 minutes until slightly thickened. Season with salt and pepper to taste, then remove from heat.
Assemble the Casserole: Place the cooked noodles in the prepared baking dish. Top with the meatballs. Pour the sauce evenly over the noodles and meatballs, then sprinkle with grated Swiss cheese.
Bake: Place the casserole in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it sit for about 5 minutes.
Serve: Garnish with fresh parsley and enjoy!