Set your oven to warm up to 375 degrees F. Give a 9 x 13-inch baking dish a good spray with nonstick spray to prep it for later use.

In a sizable mixing bowl, take the ground beef, breadcrumbs, beaten egg, grated onion, garlic powder, nutmeg, salt, and pepper and give them a good stir until you've got a nice, uniform mixture. Scoop out 1 1/2 tablespoons of this mixture at a time, rolling each scoop into a meatball shape. Keep going until you've used up all the mixture.

Over medium-high heat, get the olive oil hot in a large skillet. Add the meatballs you've made to the skillet and keep them moving until they've browned on every side. Once done, remove the meatballs and place them on a plate for later.

In a large pot filled with salted water at a rolling boil, drop in the egg noodles and let them cook until they are just shy of the softness suggested by the package instructions.

The same skillet you used for the meatballs now serves for creating the sauce. Combine the beef broth, Worcestershire sauce, and heavy cream in the skillet, ensuring to deglaze the pan and get all the delicious browned bits into the sauce. Let the mixture simmer for around 10 minutes until it starts to get thick. Adjust the taste with salt and pepper as needed and then remove the skillet from heat.

Now it's assembly time. Arrange the cooked egg noodles in your prepared baking dish. Arrange the meatballs on top of the noodles, and evenly distribute the sauce you've made over the noodles and meatballs. Finish off by scattering the grated Swiss cheese over everything.

Place the assembled dish in the preheated oven and let it bake for approximately 20 minutes. You'll know it's done when the cheese has melted and started to bubble. After pulling the dish out of the oven, let it rest for about 5 minutes.

The dish is now ready to serve and enjoy!