In a large bowl, mix the first 6 ingredients and half of the black pepper. Add ground beef and mix well. Make 16 same-sized meatballs. In a large sauté pan on medium heat, cook stroganoff meatballs until browned. Slide all meatballs to one side and add oil and flour to the pan and stir until well-mixed. Add water, the remaining black pepper and bouillon, and then stir until thickened, for about 10 minutes. Turn off heat and stir in sour cream and chives, then serve over egg noodles. Pasta: Add egg noodles to pot/large sauté pan with 2 tablespoons of water, heat and stir until warm, then turn off heat. Stir in butter, parsley and rosemary until everything is incorporated.