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Preparation of the Baking Environment: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Utilize nonstick spray to grease a 9×13-inch baking dish and set aside.
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Formation of Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, beaten egg, grated onion, nutmeg, garlic powder, salt, and pepper. Scoop the mixture in amounts of 1 1/2 tablespoons and roll into balls.
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Cooking of Meatballs: Place a large skillet over medium-high heat and add olive oil. Once hot, add the meatballs to the skillet, browning them on all sides. Note that they will not be fully cooked at this stage. Remove the meatballs to a plate and set aside.
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Preparation of Noodles: Boil a large pot of salted water and cook the egg noodles for 2 minutes less than the package instructions suggest to avoid overcooking, as they will continue to cook in the oven.
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Sauce Creation: In the same skillet used for the meatballs, add beef broth, heavy cream, and Worcestershire sauce. Use a wooden spoon to scrape up any bits that have stuck to the bottom of the pan. Allow this mixture to simmer until it thickens slightly, about 10 minutes. Season with salt and pepper to taste and remove from heat.
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Assembly: In the prepared baking dish, spread the partially cooked noodles. Nestle the browned meatballs into the noodles and pour the cream sauce evenly over the top. Sprinkle the grated Swiss cheese over the sauce.
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Baking: Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and the casserole is bubbling.
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Serving: Allow the dish to rest for 5 minutes after removing it from the oven. Garnish with freshly chopped parsley before serving to enhance the flavor and presentation.
