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In a large bowl, combine ground meat, breadcrumbs, egg, sauces, spices, and diced onion. Mix until fully incorporated. Form into medium-sized meatballs.
Heat butter and oil in a large skillet over medium heat. Brown meatballs on all sides. Remove and set aside.
In the same pan, saute onions and mushrooms for 3-4 minutes, scraping up browned bits. Add garlic and cook for 30 seconds.
Push veggies aside, melt butter, then stir in flour to form a roux. Cook until brown, then whisk in beef stock. Add sauces and seasonings, stir to combine.
Bring gravy to a boil, reduce to medium-low, and return meatballs to pan. Simmer for 25-30 minutes.
In a separate pot, boil noodles for about 20 minutes until tender. Drain.
Mix noodles into skillet with meatballs and gravy. Toss to coat evenly, garnish with parsley, and serve hot.