Load the crockpot Place the frozen meatballs into the crockpot. Add the cream of mushroom soup, beef broth, Worcestershire sauce, steak sauce, and Dijon mustard.

Season the mixture Sprinkle in the salt, pepper, parsley flakes, onion powder, and minced garlic. Add the chopped onion and stir everything together until well combined.

Slow cook Cover and cook on low for 4–6 hours, allowing the flavors to blend and the sauce to thicken.

Prepare the noodles Near the end of the cooking time, boil the egg noodles according to package instructions. Drain and set aside.

Finish the dish Stir the sour cream into the crockpot until creamy. If using, stir in the grated Parmesan cheese. Add the cooked noodles and mix well. Garnish with extra parsley if desired.

Serve Dish out warm and enjoy this comforting slow-cooked meal.