°2 tablespoons of olive oil
°1 lb. minced meat
°1 large beaten egg
°½ c. Bread crumbs
°½ grated onion
°Half a teaspoon of garlic powder
°¼ teaspoon nutmeg
°1 teaspoon kosher salt
°½ teaspoon freshly ground black pepper
°2 ½ c. Egg noodles
°1 c. Beef broth
°1 tablespoon Worcestershire sauce
°1 liter of heavy cream
°1 ½ c. Grated Swiss cheese
°Chopped fresh parsley to serve
°salt and ground black pepper, to taste

* How to make : 

Step 1: Prepare the oven. Heat to 375°F and, using nonstick spray, grease a 9" x 13" baking pan and set aside.
Step 2: Place the beef, bread crumbs, eggs, onion, nutmeg, garlic powder, salt, and pepper in a large bowl. Mix well until blended. Pour and roll 1 12 tablespoons of the mixture into a ball. Repeat with the remaining mixture.
Step 3: In a large skillet, heat the olive oil over medium-high heat. Add the meatballs to the hot oil and cook until browned on all sides. To a plate, transfer the meatballs and set aside.
Step 4: Meanwhile, cook the pasta in a large pot of boiling, salted water for 2 minutes less than package directions.
Step 5: Add the broth, heavy cream, and Worcestershire sauce to the now empty skillet and scrape up any browned bits on the bottom of the skillet. Leave mixture to simmer for 10 mn, until it thick slightly. To taste, season with salt and pepper. Then take the pan off the heat.
Step 6: In the prepared baking dish, add the pasta and spread the meatballs on top. On top of the pasta and meatballs, pour the sauce evenly and sprinkle with cheese.
Step 7: Place in the preheated oven and bake for 20 minutes or until the cheese has melted and bubbles. Remove from the oven when done and let the casserole sit for 5 minutes.
Step 8: Serve and Enjoy!