Step 1

Place a large nonstick frying pan over medium-high heat. While the pan is heating, thoroughly mix together ground beef, diced onion, eggs, bread crumbs, parsley, salt, and pepper. Form mixture into 3/4- to 1-inch meatballs.

Step 2

Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to a heatproof plate. Leave drippings in pan.

Step 3

Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown.

Step 4

Slowly whisk in consomme and Worcestershire. Add milk, salt, and pepper while whisking constantly to prevent lumps.

Step 5

Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken.

Step 6

Add meatballs back to pan along with any accumulated juices; gently toss to coat meatballs. Lower heat to medium and simmer for uncovered for 10-15 minutes or just until meatballs are cooked through.

Step 7

Toss hot cooked egg noodles with butter to coat.

Step 8

Divide noodles among six dinner plates. Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley.