Preheat over to 400°F.

In a large bowl, combine the ground beef, oatmeal, egg, onion, and salt.

Mix until well combined.

Form the mixture into small meatballs (about 1 inch in diameter).

Place the meatballs on a lightly greased baking sheet.

Bake for 15-20 minutes, depending on the size of the meatballs.

They should be browned and cooked through with an internal temperature of at least 160°F.

Remove the meatballs and set them on a plate lined with paper towels to drain.

In a large skillet, add the can of cream of mushroom soup, heavy cream, and nutmeg.

Stir well and bring the mixture to a simmer.

Reduce heat to low and stir in the sour cream until smooth and creamy.

Season with salt and pepper to taste.

Add the cooked meatballs to the skillet, stirring them into the sauce.

Simmer for 5 minutes to let the flavors meld.

Cook the egg noodles according to package instructions.

Drain and toss with butter.

Place the buttered noodles on a plate, then spoon the meatballs and creamy stroganoff sauce over the noodles.

Garnish with freshly chopped parsley.

Enjoy your Creamy Beef Stroganoff Meatballs!