Combine all the meatball ingredients together in a large bowl with your hands until mixed well. Roll enough mixture between your palms to form about 1 inch balls and place them spread out on a baking sheet (you should have roughly 30 meatballs).
Cover the meatballs with plastic wrap and refrigerate for at least 1 hour.
Remove meatballs from the fridge and preheat the oven to 425°F.
Place meatballs in the preheated oven and cook for 15 minutes.
Remove meatballs from the oven and set aside.
Cook your egg noodles according to the package.
While your noodles cook: In a dutch oven or large saucepan melt the butter over medium-high heat, add the mushrooms, onions, garlic, 1 tsp salt and 1 tsp pepper and cook, stirring occasionally, about 6 minutes or until onions soften.
Add the flour and stir until well combined. Slowly stir in the chicken broth and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 15 minutes.
Add the meatballs and cook, stirring occasionally, until heated through, about 5 more minutes. Take off the heat, stir in the sour cream, add salt and pepper to taste
Drain your noodles and serve the meatball sauce over the noodles and sprinkle green onions on top.
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