1. **Prepare Meatballs:** In a large bowl, mix the breadcrumbs and milk. Let sit for 5 minutes until the milk is absorbed. Add the ground beef, ground pork, grated onion, egg, garlic, allspice, nutmeg, salt, and pepper. Mix gently with your hands just until combined (do not overwork).

2. **Shape:** Roll the meat mixture into small balls (about 1 to 1.5 inches).

3. **Boil Pasta:** Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.

4. **Sear Meatballs:** While water boils, heat a large skillet over medium-high heat with a drizzle of oil. Add the meatballs in a single layer (work in batches if needed). Sear for 5–6 minutes, turning often, until browned on all sides. Remove meatballs to a plate (they don’t need to be fully cooked yet).

5. **Make Roux:** Reduce heat to medium. In the same skillet (don’t wipe it out!), melt the butter. Whisk in the flour and cook for 1 minute until bubbly and golden.

6. **Build Gravy:** Slowly pour in the beef broth while whisking constantly to prevent lumps. Stir in the Worcestershire sauce and Dijon mustard.

7. **Simmer:** Bring the sauce to a simmer. Add the meatballs back into the pan. Simmer for 5–7 minutes, or until the sauce has thickened and the meatballs are cooked through.

8. **Make it Creamy:** Remove from heat (important to prevent curdling). Stir in the sour cream until smooth and creamy. Taste and adjust salt and pepper.

9. **Combine:** Add the cooked egg noodles to the skillet and toss gently to coat everything in the sauce. Garnish with fresh parsley and serve immediately.