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Preheat oven to 450 degrees F. Prepare a rimmed baking sheet with aluminum foil (optional for easy clean up) and set aside.
Next, bring a pot of liberally salted water to a boil and cook noodles according to the package directions, omitting. When finished, drain and set aside.
Meanwhile, while the water heats, prepare the meatball mix by combining panko and milk in the bottom of a large mixing bowl. Allow mixture to soak for two minutes before adding the ground beef, fresh chopped parsley, salt, pepper, garlic powder, nutmeg, beaten egg, and onions into the bowl. Gently combine the ingredients with your fingertips being careful not to compact the meat, which makes for dense meatballs. Shape beef mixture into 16 (1 ounce) meatballs; about 1 1/2 to 2-inches round.
Bake the meatballs in the oven on a prepared baking sheet for 12 to 15 minutes; or until cooked through.
While the meatballs bake, prepare the sauce. Heat a large skillet over medium-high heat. Add 1 tablespoon of your preferred oil to pan; swirl to coat. Add onions and mushrooms to pan; sauté 6 minutes or until tender. Add garlic and paprika. Cook 1 minute.
Add wine to pan; cook (to burn off the alcohol) until the liquid almost evaporates.
Sprinkle flour evenly over mushroom mixture; cook 30 seconds, stirring constantly.
Add beef stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Remove pan from heat.
Stir in salt, pepper, sour cream, mustard, and nutmeg. Adjust seasonings to taste.
Add meatballs to sauce; toss to coat.
Spoon sauce and meatballs over cooked noodles.
Sprinkle evenly with additional chopped parsley.