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Heat a large pot of water on the stove and cook egg noodles according to the directions on the package.
Heat a large skillet over medium high heat. Add 3 tbsp of butter to the skillet. Once the butter is melted add 3 tbsp of flour. Stir together and let cook for at least one minute.
Next, add 2 cups of beef broth and stir well.
Season with salt, pepper, Italian seasoning, garlic powder, and onion powder. Let this continue cooking until it thickens.
Once the mixture has started to thicken add the Dijon mustard and Worcestershire sauce.
Add the frozen or thawed meatballs and cover with a lid. Turn the heat down just a little bit.
Once the meatballs are hot, remove the skillet from the heat and stir in 1 cup of sour cream.
Finally, add the cooked egg noodles and stir everything together well.
Top with some fresh or dried parsley and serve!