In a medium mixing bowl, mix ground beef, onions, egg, bread crumbs, Worcestershire sauce, parsley, crushed red peppers and pepper together. Make small size meatballs (should get about 24).
Add 1 tablespoon of butter to cast iron pan, or large frying pan, and after butter melts, add meatballs.
Heat over medium heat, cook until all sides are pan seared then remove from pan, place on a plate.
Drain any excess grease, if needed.
Melt 2 tablespoons of butter and sauté onions and garlic for 3-4 minutes scraping pan drippings.
Add mushrooms and continue cooking for 2 minutes.
Sprinkle flour over mushrooms and onions. Stir, cook for another 2 minutes.
Pour beef broth, Worcestershire sauce, salt and pepper into pan. Stir for a few minutes and place meatballs back into the pan. Stir.
Cover pan, cook for about 30 minutes, stirring occasionally. The gravy will also thicken up as it cools. And if the gravy seems to thin mix 1 tsp corn starch with 1/8 cup water, then add to pan, stir and let simmer for a few more minutes.
In a large saucepan, cook egg noodles according to package directions. Rinse and set aside.
Once noodles are cooked and meatballs are done, mix together and enjoy!