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Place meatballs, broth, cream of mushroom soup, worcestershire sauce, garlic, parsley, salt and pepper.
Mix until combined.
Spread the noodles on top into an even layer. Don't mix, even if they are not fully submerged! If you mix the pasta into the sauce, it will overcook and become "mushy" during cooking.
Put the lid on and turn the the valve to “Sealing.” Select “Manual” mode and set the timer for 4 minutes.
When the cook time is over, allow pressure to release naturally for 5 minutes. Then, do quick pressure release to remove remaining pressure.
Remove lid and pour half and half and cornstarch slurry.
Mix until combined.
Cook on the "Saute" mode until sauce is thickened to your desired consistency and noodles are cooked through.