To make meatballs: In a large bowl, combine ingredients listed above. Shape into 1-1/2-inch meatballs (about 36). Refrigerate for several hours so they can firm up well for browning.

In a large, deep skillet, brown meatballs in batches (don’t need to be cooked all the way through). Using a slotted spoon, remove to paper towels to drain.

To make gravy: In the pan you used to brown the meatballs, melt butter, stir in flour and quickly whisk to make a roux (paste). Slowly add a little milk to blend, continue to add remaining milk whisking constantly until smooth, to avoid lumps. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.

Return meatballs to pan. Cook uncovered 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.

Meanwhile, cook noodles according to package directions. Drain; toss with butter.

To serve, top a portion of egg noodles with meatball mixture; sprinkle with parsley.

NOTE: You can make meatballs ahead of time and freeze them, so they are ready to go when you want to prepare this dish another time. Just thaw them in the refrigerator overnight. This saves time!