Use a large bowl and combine ground beef, onion soup mix, egg and breadcrumbs. Mix well with hands.

In a separate bowl combine mushroom soup, milk, sour cream and parsley. Stir to mix well. Set aside.

Shape meat mixture into 1 inch balls and brown (12 at a time) in a large skillet. Total time for each batch should be about 5-8 minutes.

Pour soup mixture over meatballs in the skillet, cover, and simmer for 10 minutes.

Serve over hot cooked egg noodles.