Cook the noodles according to package directions, drained and set aside.
Meanwhile, for the meatballs: Mix ground beef (or turkey), egg, bread moistened with some water, minced garlic, parsley, 1/2 the onion and Kraft Grated Parmesan Cheese in a mixing bowl. Form into meatballs the size of golf balls. Arrange on a baking dish and bake in the oven at 350 degrees F for 20 min or until done.
Meanwhile, while the meatballs are baking prepare the Stroganoff Sauce: In a deep saucepan melt margarine over med/high heat. Stir in beef bouillon, ground pepper, and flour until thick. Stir in water. Whisk until thickened like gravy. Stir in condensed cream of mushroom soup, French's Worcestershire sauce. Stir until well blended. Fold in Breakstone's Reduced Fat Sour Cream until well blended. Stir in drained mushrooms and the other half of the finely chopped onions. Stir the sauce into the noodles, add the meatballs, serve and enjoy! If desired, top with more Kraft Grated Parmesan Cheese! YUM!