Place all ingredients except for the butter into a large bowl and combine well with your hands.

Form into 2 ounce meatballs.

Melt the butter in a large skillet over medium-high heat.

Working in batches, fry the meatballs on all sides until lightly browned. You do not need to cook them through completely, just give them some color and texture. Remove meatballs to a bowl or plate.

Add the onion to the skillet that you used to cook the meatballs and saute for 2-3 minutes until starting to turn golden.

Add 2 cups of the beef broth, the Worcestershire sauce, ketchup and mustard and whisk to combine.

In a small bowl or cup combine the cornstarch and 1/2 cup of beef broth. Slowly pour into the gravy while whisking.

Add the meatballs to the pan. Reduce the heat to a simmer, cover, and simmer 15-20 minutes or until the meatballs are cooked through. Add more beef broth if the gravy gets too thick.

Meanwhile, cook the egg noodles per package instructions. Add remaining 2 tablespoons of butter and stir to melt.

Serve meatballs over noodles with gravy, garnished with chopped parsley.