In a large bowl, combine ground beef, breadcrumbs, eggs, grated onion, garlic, allspice, nutmeg, salt, and pepper. Mix well and form into small meatballs.
Heat a skillet with oil and brown the meatballs on all sides. Remove and set aside.
Cook the egg noodles slightly underdone according to package instructions. Drain and set aside.
In the same skillet, melt butter and whisk in flour to make a roux. Slowly add beef broth while whisking to avoid lumps.
Add sour cream and heavy cream, then simmer until thickened. Season with salt and pepper.
In a baking dish, combine noodles, meatballs, and sauce. Mix gently to coat evenly.
Top with Parmesan cheese and bake at 375°F for 25-30 minutes until bubbly and golden.
Garnish with chopped parsley and serve warm.
