Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar-sized casserole dish.

In a large mixing bowl, combine the ground beef, bread crumbs, Parmesan cheese, egg, dried parsley, salt, and pepper. Mix gently until just combined. Shape the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 15–20 minutes, or until the meatballs are cooked through and browned.

In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, beef broth, dried parsley, garlic powder, and onion powder until smooth. Stir in the cooked egg noodles and gently toss to coat them evenly with the sauce.

Spread half of the saucy noodles evenly in the bottom of the prepared baking dish. Arrange the baked meatballs on top of the noodles in an even layer. Top with the remaining noodles, spreading them out to cover the meatballs. Sprinkle the shredded mozzarella cheese evenly over the top.

Bake in the preheated oven for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden. For extra browning, broil the dish for 1–2 minutes at the end of baking. Watch closely to avoid burning.

Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley if desired. Serve hot and enjoy the creamy, cheesy goodness!