1. In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, minced garlic, allspice, nutmeg, salt, and pepper. Mix gently until just combined.

2. Roll the mixture into small meatballs. In a skillet, heat oil or butter and brown meatballs on all sides. They don’t need to be fully cooked yet. Set aside.

3. Boil egg noodles in salted water until just al dente. Drain and toss with a bit of butter or oil to prevent sticking.

4. In the same skillet, add beef broth and scrape up any browned bits. Stir in cream of mushroom soup, minced garlic (optional), and sour cream. Simmer until smooth and heated through.

5. In a greased 9×13 baking dish, layer the noodles, top with the browned meatballs, and pour the sauce evenly over everything.

6. Sprinkle shredded cheese over the top. Cover with foil and bake at 375°F for 25 minutes.

7. Remove foil and bake for an additional 10–15 minutes until the top is bubbly and golden.

8. Let rest for 5 minutes before serving.