In a bowl, combine the egg, bread crumbs, water chestnuts, soy sauce, ginger and garlic. Crumble the venison and sausage over the mixture and mix well. Shape into 1-inch balls.

In a skillet over medium heat, brown meatballs in batches in 2 teaspoons of oil, adding 1 teaspoon oil if needed. Transfer meatballs to a slow cooker.

In the same skillet, sauté mushrooms in 1 teaspoon oil until tender, stir in the broth and 1 cup cold water. Pour over the eat balls. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°F.

Remove meatballs and mushrooms with a slotted spoon; keep warm. Strain cooking juices into a saucepan. Combine cornstarch and remaining water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over the meatballs, mushrooms and noodles,