Mix together the ground beef, egg, panko, salt, and nutmeg in a mixing bowl until well combined but not over mixed, an over mixed meatball is normally a dry meatball.

Shape into meatballs, goal is about 20 meatballs.

In a large non stick pan, heat 2 tablespoons cooking oil on medium heat. When the pan and oil are hot, add the meatballs, and cook until well browned on all sides (they will get cooked for a few more minutes later on). Remove from the pan and drain the fat from the pan, proceed with the gravy.

From frozen, measure out the meatballs, heat the meatballs in a microwave 30 at a time in a single layer for 2 minutes. Or heat in a 180 C (350 F) oven in a single layer for 25 minutes. Proceed with the gravy.

Heat a pot of salted water to a boil then add the egg noodles and cook until just tender. Drain.

While the egg noodles are cooking, heat a large non stick pan or saucepan (same one used for the meatballs if you cooked those) and add the broth and bring to a boil, stir in the condensed soup and sour cream.

Reduce heat to a simmer, taste and season with pepper to taste, then add the meatballs to the pan. Simmer for 5-10 minutes or until the fresh cooked meatballs are cooked through, or heated through if using heated from frozen meatballs.

Serve over egg noodles, sprinkle with fresh chopped parsley if desired, enjoy.