Ingredients

• 1 package frozen meatballs
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1/4 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 1 lb dried egg noodles
• Salt and freshly ground black pepper

Preparation

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Arrange the meatballs on the baking sheet. Bake them until they are golden and cooked through, about 10 to 15 minutes.
While the meatballs are baking in a large skillet, melt the butter over medium-high heat. Stir in the flour. Cook, stirring, for 1 minute. Stir in the beef broth, cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste. Continue to cook, stirring, until the sauce thickens, about 1 to 2 minutes. Stir in the meatballs and continue to cook, stirring occasionally, until the meatballs are coated and hot, about 2 to 3 minutes. Stir in the parsley.
While the meatballs are cooking in the sauce, in a large pot of boiling water, cook the egg noodles according to package directions.
Serve the meatballs immediately over the egg noodles or store in the refrigerator for up to 3 days.