Into a large bowl, combine ground beef, egg, oregano & bread crumbs.
Using your hands or a scoop, form 1 tbsp size meatballs.
Heat olive oil in a large frying pan. Add meatballs & cook over medium heat.
Cook meatballs on all sides until cooked through. When finished, remove from pan and set aside.
Into a small bowl, add 1 tbsp flour and 2 tbsp of your beef stock. Combine ingredients to form a roux then set aside.
Into the frying pan you just cooked your meatballs in, add your diced onions & mushrooms. Sauté over medium-low heat until onions become translucent.
Next add garlic, paprika, thyme, salt and pepper to the pan. Combine & cook all ingredients together for 1-2 minutes.
Add beef broth and egg noodles into the pan. Stir to combine.
Lower heat to simmer and cover your pan. Simmer ingredients for 15 minutes, stirring halfway through.
When noodles are cooked, add your flour roux and sour cream. Mix all ingredients together.
Finally add your meatballs back into the pan. Allow sauce to thicken and heat meatballs for 2-3 minutes. When complete, garnish with fresh parsley, serve & enjoy!