Preheat your oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.

Stir in the minced garlic and sauté for another minute until fragrant.

In a bowl, combine ground beef, Worcestershire sauce, salt, pepper, and nutmeg. Mix until just combined; avoid overmixing.

Form the mixture into meatballs, about one inch in diameter.

Brown the meatballs in the skillet with the onions and garlic until lightly browned but not cooked through.

Meanwhile, cook the egg noodles according to package instructions until al dente, drain, and set aside.

In a large mixing bowl, combine the sour cream and beef broth. Add the cooked noodles and gently fold in the meatballs with any pan juices. Mix until well combined.

Transfer the mixture into a greased baking dish and sprinkle shredded cheese on top.

Bake for 25-30 minutes, or until the cheese is bubbly and the meatballs are cooked through.

Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley.