1. **Make Meatballs:** In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, and spices (garlic powder, onion powder, allspice, nutmeg, salt, pepper). Mix gently with your hands just until combined. Roll into small, walnut-sized meatballs (about 1 inch).

2. **Brown Meatballs:** Heat a large Dutch oven or soup pot over medium-high heat with a drizzle of oil. Add the meatballs in a single layer (work in batches if needed). Sear for 4–5 minutes, turning occasionally, until browned on all sides. They don’t need to be fully cooked through yet. Remove to a plate.

3. **Sauté Aromatics:** Reduce heat to medium. Add the butter to the pot. Add the diced onion and cook for 5 minutes until soft. Add the minced garlic and cook for 1 minute.

4. **Make Roux:** Sprinkle the flour over the onions and stir constantly for 1–2 minutes to cook out the raw flour taste. It should form a paste.

5. **Build Broth:** Gradually whisk in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

6. **Simmer:** Return the meatballs to the pot. Reduce heat to low, cover, and simmer for 10 minutes.

7. **Cook Noodles:** Stir in the uncooked egg noodles. Increase heat slightly to a gentle bubble. Cook uncovered for 7–9 minutes, or until the noodles are tender and the meatballs are cooked through.

8. **Finish:** Remove from heat. Stir in the heavy cream (or sour cream). Taste and season with salt and pepper. Garnish with fresh parsley or dill and serve immediately.