1 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely chopped yellow onion
1/4 cup finely chopped fresh Italian (flat-leaf) parsley
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/3 cup milk
1 teaspoon Worcestershire sauce
1 egg
1 tablespoon butter
1 carton (32 oz) Progresso™ chicken broth
3/4 cup heavy whipping cream
4 cups medium egg noodles (from 16-oz bag)
In large bowl, mix beef, bread crumbs, onion, 2 tablespoons of the parsley, 1 teaspoon of the salt, the pepper and allspice until well combined. Add milk, Worcestershire sauce and egg. Shape mixture into 12 (2-inch) meatballs. In 5-quart Dutch oven, melt butter over medium-high heat. Add meatballs; cook 8 to 11 minutes, gently turning occasionally, just until browned on all sides. Add broth, whipping cream and remaining 1 teaspoon salt; heat to boiling. Stir in noodles; return to boiling. Reduce heat; simmer 15 to 18 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked and sauce is thickened. Stir in remaining 2 tablespoons parsley.