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In a large bowl, combine the ground chicken, parmesan, breadcrumbs, ¼ cup milk, egg, minced garlic and parsley, along with a good pinch of coarse salt. (I actually put the torn bread, garlic and parsley in a mini food processor to get it nice and minced, but do what’s easiest for you!) Using your hands, form 1-2 inch meatballs and place them on a rimmed baking sheet. Chill these for at least two hours, if you can.
Bring a large pot of salted water to a boil. Add the egg noodles and cook about three minutes.
In the meantime, heat 2 Tbs. of extra virgin olive oil in a large skillet over medium high. Arrange the meatballs in the pan and sear for two minutes on one, flip and sear another two minutes. They won’t be cooked all the way through, we just want a little color.
Add the remaining milk, chicken stock and two Tbs. flour. Gently stir the sauce and give it another pinch of salt. Simmer five minutes and add the lemon juice and cooked egg noodles. They might not be all the way al dente, but they’ll finish up in the sauce. It’s so good.
Garnish with extra chopped parsley and parmesan and serve immediately!
Serves 4.