Swedish meatballs with egg noodles

1. Cook egg noodles according to package directions. Drain and place in a large bowl. Add butter, poppy seeds, salt, and pepper - stirring to combine.

2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a medium bowl; set aside.

3. In the same medium bowl, add ground beef and ground turkey, 1/2 teaspoon salt, nutmeg, pepper, and egg white to breadcrumbs; stir until combined. Shape mixture into 16 (1 1/2-inch) meatballs.

4. Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 6 minutes, browning on all sides. Remove meatballs from pan.

5. Add the remaining 1/4 teaspoon salt, chicken broth, and flour to pan, stirring with a whisk until combined. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly.

6. Stir in sour cream, and return the meatballs to pan. Reduce heat to medium-low; cook for 10 minutes or until meatballs are done and sauce is thick. Sprinkle with parsley.

7. Serve meatballs and sauce over the noodles.