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Place a large nonstick frying pan over medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, parsley, salt and pepper. Form mixture into 3/4- to 1-inch meatballs. Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
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Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown. Slowly whisk in consomme and Worcestershire. Add milk, salt and pepper while whisking constantly to prevent lumps. Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken. Add meatballs back to pan along with any accumulated juices; gently toss to coat meatballs. Lower heat to medium and simmer for uncovered for 10-15 minutes or just until meatballs are cooked through.
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Toss hot cooked egg noodles with butter to coat. Divide noodles among six dinner plates. Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley.
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Note 1: This recipe calls for consomme which has a stronger flavor than regular beef broth. If you cannot find consomme, beef broth may be substituted. It will still taste great. Mom's original recipe calls for dried parsley, too. Occasionally, when I make this recipe, I add a pinch of rubbed sage. Serve with a green veggie (my fave is green peas) and hot rolls for the ultimate comfort food dinner.
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NOTE 2: Some might argue that a 'true' Swedish meatballs recipe includes the addition of nutmeg and/or allspice as well as a sour cream-based sauce. By all means, add nutmeg and/or allspice if you wish. As for the sour cream sauce, make the gravy with 1-1/2 cups milk and add 1/2 cup of sour cream once the gravy has thickened. Remove from heat and 1 tablespoon fresh dill weed.
