Instructions

• 1 Place a foil lined baking sheet in the oven on the middle rack. Preheat the oven to 450 degrees, keeping the sheet in the oven.
• 2 Cook the noodles according to package directeions, omitting the salt. Drain and keep warm.
• 3 Heat a large skillet over medium-high heat. Add 2 tsp. oil to the pan and swirl to coat. Add the onion and saute for 6 minutes or until tender. Place the onion in a small bowl and set aside.
• 4 Combine the beef, parsley, panko, milk, 1/4 tsp. salt, and 1/4 tsp. black pepper in a large bowl, then add 1/3 cup of the cooked onions, Shape beef mixture into 16 1-inch matballs. Place the meatballs on the preheated baking sheet coated with cooking spray. Bake at 450 degrees for 12 minutes or until done, turning after 6 minutes
• 5 Return skillet to medium-high heat. Add remaining 2 tsp. Oil to the pan and swirl to coat. Add the mushrooms and paprika to the pan and saute for 8 minutes or until the mushrooms are lightly browned. Add the garlic and cooke for 1 minute.
• 6 Add the wine to the pan to delgaze and let it cook for a minunte or until the liquid evaporates. Sprinkle flour over the mushroom muxture, cook for 30 to 60 seconds, stirring constantly. Add the stock and bring to a boil, scraping the pan to loosen any browned bits. Reduce heat and simmer for 3 minutes or until the sauce thickens slightly. Stir in the remaining onion and remove the pan from the heat. Stir in the remaining salt and pepper, sour cream, mustard, and nutmeg.
• 7 Add the meatballs and toss to coat. Serve over a bed of noodles garnished with fresh parsley.