Step 1

In a medium mixing bowl, mix ground beef, onions, egg, bread crumbs, Worcestershire sauce, parsley, crushed red peppers and pepper together. Make small size meatballs (should get about 24).

Step 2

Add 1 tablespoon of butter to cast iron pan, or large frying pan, and after butter melts, add meatballs.

Step 3

Heat over medium heat, cook until all sides are pan seared then remove from pan, place on a plate.

Step 4

Drain any excess grease, if needed.

Step 5

Melt 2 tablespoons of butter and sauté onions and garlic for 3-4 minutes scraping pan drippings.

Step 6

Add mushrooms and continue cooking for 2 minutes.

Step 7

Sprinkle flour over mushrooms and onions. Stir, cook for another 2 minutes.

Step 8

Pour beef broth, Worcestershire sauce, salt and pepper into pan. Stir for a few minutes and place meatballs back into the pan. Stir.

Step 9

Cover pan, cook for about 30 minutes, stirring occasionally. The gravy will also thicken up as it cools. And if the gravy seems to thin mix 1 tsp corn starch with 1/8 cup water, then add to pan, stir and let simmer for a few more minutes.

Step 10

In a large saucepan, cook egg noodles according to package directions. Rinse and set aside.

Step 11

Once noodles are cooked and meatballs are done, mix together and enjoy!