Ingredients12 oz (340g) egg noodles1 tablespoon butter1 (10.5 oz) can cream of mushroom soup1 cup sour cream¾ cup beef broth1 tablespoon Worcestershire sauce½ teaspoon garlic powder½ teaspoon onion powder¼ teaspoon ground black pepper⅛ teaspoon nutmeg (optional, for authentic Swedish flavor)1 ½ cups shredded mozzarella or Swiss cheese1 (24 oz) bag frozen Swedish-style meatballs (about 25–30 meatballs)Fresh chopped parsley, for garnish (optional)InstructionsCook the noodles: Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until just al dente. Drain, return to pot, and toss with butter. Set aside.Mix the sauce: In a large bowl, whisk together cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, garlic powder, onion powder, black pepper, and nutmeg if using.Assemble the casserole: Preheat oven to 350°F (175°C). In a greased 9x13-inch baking dish, mix the cooked noodles with the sauce until evenly coated. Gently fold in the frozen meatballs.Top with cheese: Sprinkle shredded cheese evenly over the top.Bake: Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until the cheese is melted and bubbling.Serve: Garnish with fresh parsley if desired. Serve hot and enjoy!