In a large bowl add the ground beef, bread crumbs, dried onion, salt, pepper, allspice and nutmeg. To this add the milk, Worcestershire sauce and egg. Mix well and then shape into approximately 12 golf ball sized meatballs. 

In a Dutch oven, melt the butter over medium-high heat. Add the meatballs and cook for 8 to 11 minutes,  Turning the meatballs every few minutes so that they are mostly browned all over. 

Add the broth, whipping cream and 1/2 teaspoon salt to the pot. Bring to a boil and stir in the noodles. 

Turn the head to medium and allow to simmer for 15-18 minutes, or until the noodles are cooked through and the meatballs have reached an internal temp of 165 degrees. Cover the pan, turn off the heat and let it set for 5 minutes to allow the sauce to thicken. Garnish with fresh chopped parsley and serve.