Preheat oven to 400°F. Cover 2 large baking sheets with foil and spray the foil with cooking spray.

In a large bowl, combine breadcrumbs, milk, cream, egg, salt, pepper, allspice, nutmeg, and parsley. Set the mixture aside to allow the milk to soak into the breadcrumbs, at least 10 minutes.

Heat 1 tablespoon butter and 1 tablespoon oil in a medium skillet over medium heat. Add the minced onion and sauté until translucent. Add the minced garlic and sauté 30 seconds. Transfer the onion/garlic mixture to the breadcrumb mixture.

Once the breadcrumb mixture is ready, add the ground meat. Mix well (but don’t over-mix or meatballs will be tough) using a wooden spoon.

Roll the mixture into 1-inch balls (or use a 1-inch scoop) and place on the prepared sheet pan 1 inch apart.

Bake meatballs for about 12-15 minutes or until no longer pink in the center.

Remove from the oven and place the meatballs on a paper towel-lined baking sheet until ready to use.

While the meatballs are cooking, prepare the sauce.

Make a roux by melting the butter in a large stockpot. Add the flour to the butter and whisk well. Cook over medium-low heat, whisking often, until mixture is creamy and turns a dark golden brown.

Add broth, cream, sour cream, bouillon granules, soy sauce, Worcestershire sauce, Dijon mustard, cider vinegar, and black pepper. Taste, then season with salt, only if needed.

Bring to a boil over medium heat, and add the noodles and mushrooms. Restore to a boil and reduce heat to low to simmer until noodles are al dente.

Add the meatballs, and simmer, stirring gently & often, until noodles are cooked through and sauce has reduced to desired consistency. Add chopped parsley and stir gently.