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To a large skillet or pan, add the meatballs, noodles, beef broth, Worcestershire sauce, garlic and onion powder, and dried parsley.
Bring to a low boil, then cover and reduce heat.
Simmer gently, stirring occasionally, until noodles are al dente and meatballs have warmed through, 5-8 minutes.
Uncover pan and reduce heat further to low.
Whisk cornstarch into heavy cream, then stir into pan along with the sour cream.
Stir until incorporated and sauce has thickened to your liking.
Season to taste with salt and pepper and serve with more parsley, if desired.