Add the eggs, onion, breadcrumbs, lemon pepper, brown sugar, and allspice to a mixer and mix on low until combined.

Add the beef and mix using the paddle attachment for 2 minutes on medium-low speed until the mixture comes together. Form into small meatballs.

Sear the meat balls in a large stock pot.

Wash the mushrooms and cut into large chunks prepare the other ingredients.

Remove the meatballs and deglazed the pan with the mushrooms.

The mushrooms will release a lot of liquid. Add the salt and continue to cook the mushrooms to reduce the liquid.

When the mushrooms have reduced, add the worchestershire and brown sugar, and you'd like a few dashes of Maggi seasoning.

Continue to cook the mushrooms until the brown the liquid is thickened when parted.

Add the stock, milk, and parsley. Bring to a simmer.

Place the meatballs and the noodle nests into the pot. Slowly toss the noodles as they simmer, and cover in between stirring.

Cook the mixture 8-9 minutes until the noodles are al-dente and the sauce is beginning to thicken.

Add the lemon juice and parmasan and toss. Cover,remove from heat and let sit for 1 minute to melt the cheese.