• 1 bag frozen meatballs (24-28 oz)
• 16 oz egg noodles
• 1/2 onion, minced
• 1 14 oz can beef broth
• 1/2 cup heavy cream
• 4 tbsp flour
• 4 tbsp butter
• 1 tsp dry mustard
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• Salt and black pepper to taste
• Parsley to garnish

Boil noodles in large pot with salt until al dente; drain and set aside. While noodles are boiling, melt 2 tbsp butter in large skillet on medium-high heat; add meatballs and saute until browned on all sides. Remove to large plate. Add onion, salt, and pepper to skillet and saute until soft and just starting to brown (stir regularly to incorporate any brown bits from the meatballs). Reduce heat to medium; melt remaining 2 tbsp butter and whisk in flour and seasonings. When mixture is bubbling and smooth, whisk in broth, then cream; add additional salt and pepper if needed. Add meatballs…