1 lb. ground beef
1/2 c. dry bread crumbs
2 tbsp. chopped fresh parsley
1 tbsp. grated Parmesan cheese
1 clove garlic, minced
1 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper
2 eggs, beaten
1/3 c. milk
3 tbsp. cooking oil
3 tbsp. chopped onion
1 clove garlic, minced
3 (8 oz.) cans tomato sauce
1 tsp. sugar
1 c. water
1 (8 oz.) pkg. cream cheese
3/4 c. sour cream
1 tbsp. chopped fresh parsley
1/8 tsp. salt
8 oz. wide egg noodles, cooked & drained
1 c. shredded Cheddar cheese

Combine ground beef, bread crumbs, 2 tablespoons parsley, Parmesan cheese, 1 clove garlic, 1 teaspoon salt, oregano, pepper, eggs and milk. Mix lightly but thoroughly. Shape into 20 meatballs. Brown in hot oil and remove from pan.

Remove all but 3 tablespoons oil from pan. Add onion and garlic clove; saute until tender (do not brown). Stir in tomato sauce, sugar and water. Add meatballs; simmer, uncovered for 20 minutes.

Combine softened cream cheese, sour cream, 1 tablespoon parsley and 1/8 teaspoon salt; blend well.

Spoon some sauce into bottom of a 9 x 13 inch pan. Top with noodles. Spread cream cheese mixture over noodles. Top with sauce, then place meatballs in rows on top. Sprinkle with Cheddar cheese. Cover loosely with aluminum foil. Bake at 350 degrees for 30 minutes or until hot and bubbly. Makes 8-10 servings.