In a large pot of salted water, cook the egg noodles according to the directions on the package. Cook the noodles al dente (just shy of 1 - 2 minutes of the cooking time). Drain but do not rinse the noodles.
In a large skillet (or large heavy-bottomed pot), melt 2 tbsp butter plus 1 tbsp extra virgin olive oil over medium-high heat. Add the onion and garlic and sauté for two minutes. Add the sliced mushrooms and season with the dried parsley, sea salt and pepper. Continue cooking the mushrooms stirring occasionally for another 3 to 4 minutes until they brown and soften.
Add the remaining 2 tbsp of butter. Next, sprinkle in the flour. Add the warm broth slowly stirring with a whisk or wooden spoon to create a gravy. Continue adding the broth until it is all incorporated in. Add the Worcestershire sauce and meatballs.
Increase the heat slightly bringing the dish up to a simmer before lowering the heat once again to medium-low. Cover and simmer cooking the meatballs in the gravy for 4 to 5 minutes. During this time the gravy will begin to thicken. Stir in the sour cream.
Next, add the drained egg noodles. Gently stir the noodles into the gravy. The dish will continue to thicken once the noodles are added. Turn off the heat.
Garish meatball stroganoff with a little fresh Italian parsley and freshly grated Parmesan cheese if desired. Serve immediately.