👨‍🍳 Begin by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente, approximately 8-10 minutes. Drain the noodles and set them aside.

👨‍🍳 In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.

👨‍🍳 Add the low-sodium beef broth, Worcestershire sauce, dried parsley, dried thyme, kosher salt, and black pepper. Stir the mixture to combine and bring it to a gentle simmer.

👨‍🍳 Add the frozen miniature meatballs directly into the simmering sauce. Allow them to heat through for about 5 minutes, stirring occasionally to ensure even heating.

👨‍🍳 Once the meatballs are heated through, stir in the cream or half-and-half. Let the sauce simmer for another 2-3 minutes, until it thickens slightly and becomes creamy.

👨‍🍳 Avoid boiling the sauce after adding the cream to prevent curdling.

👨‍🍳 Taste the sauce and adjust seasoning if needed.

👨‍🍳 Remove the skillet from heat and stir in the cooked egg noodles, combining everything until the noodles are evenly coated with the creamy sauce.

👨‍🍳 Serve the Swedish meatballs and egg noodles hot, ideally with a sprinkle of fresh parsley on top for added color and flavor.