Make the Meatballs: In a large bowl, mix all the meatball ingredients together. Be sure not to overmix the meat, resulting in tough meatballs. Form 1 1/2 tablespoon portions of the mixture into meatballs.
Cook the Meatballs: Heat a large skillet over medium-high heat with a splash of olive oil. Add the meatballs, browning them on all sides. They don’t need to be fully cooked just yet. Once browned, transfer them to a plate and set aside.
Prepare the Noodles: Boil a large pot of salted water and cook the egg noodles until just underdone—about 2 minutes less than package instructions. They’ll finish cooking in the oven.
Make the Sauce: Using the same skillet, melt butter, once butter is melted, whisk in flour, nutmeg, and allspice until it forms a paste. Cook for 2-3 minutes. Slowly pour in the water while continuously whisking. Bring to a simmer, then add bouillon and Worcestershire sauce. Scrape up any browned bits from the skillet bottom for extra flavor. Let the sauce simmer until it thickens a bit, about 10 minutes. Season with salt and pepper to taste, then remove from heat.
Assemble: In a large baking dish, layer the partially cooked noodles and nestle the browned meatballs on top. Pour the cream sauce evenly over everything.