Slowly whisk in the beef consomme and Worcestershire sauce, followed by the milk. Continue to whisk until the gravy is smooth and begins to thicken.
Season the gravy with coarse ground salt and pepper to taste. Return the meatballs to the skillet, coating them in the gravy. Simmer on low for 10 minutes to allow the flavors to meld.
While the meatballs are simmering, cook the egg noodles according to the package instructions. Drain and toss the cooked noodles with butter.
Serve the Swedish meatballs over the buttered egg noodles and garnish with fresh chopped parsley.
Servings: 6-8
