INSTRUCTIONS:
Preheat your oven to 375°F (190°C).
In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a skillet over medium heat, brown the Swedish meatballs until golden on all sides. Remove them from the skillet and set aside.
In the same skillet, sauté the chopped onion until softened. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
Stir in the frozen peas, beef or vegetable broth, heavy cream, and Dijon mustard. Season with salt and pepper to taste. Allow the mixture to simmer for a few minutes, letting the flavors meld together.
Combine the cooked egg noodles, browned meatballs, and the creamy mushroom sauce in a large baking dish. Gently toss everything together, ensuring an even distribution of ingredients.
Sprinkle the shredded Swiss cheese over the top of the noodle and meatball mixture.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly, and the dish is heated through.
Garnish with fresh parsley before serving to add a burst of color and freshness.
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