Combine breadcrumbs and milk in a large bowl, stirring until the breadcrumbs absorb all liquid and become paste-like. Add ground beef, eggs, garlic powder, onion powder, salt, and black pepper, mixing gently with your hands until just combined—overworking toughens meatballs.

Roll meat mixture into 24 meatballs roughly the size of walnuts, placing them on a plate as you work. Heat olive oil in a large 12-inch skillet over medium-high heat for one minute. Working in batches, sear meatballs for 2-3 minutes total, rolling gently to brown multiple sides without fully cooking them through.

Remove browned meatballs to a clean plate and reduce heat to medium. Add diced onion to the same skillet and sauté for three minutes, scraping up flavorful browned bits stuck to the bottom. Stir in minced garlic and cook for exactly 30 seconds until fragrant but not browned.

Stir in tomato paste and cook for two minutes, allowing it to caramelize slightly and deepen in color. Pour in beef broth, tomato sauce, Worcestershire sauce, and Italian seasoning, whisking to combine smoothly. The saucy crowd meatball skillet recipe comes alive when you return meatballs to the pan, nestling them into the simmering sauce.

Reduce heat to medium-low and simmer for exactly eight minutes, allowing meatballs to finish cooking and sauce to thicken slightly. Stir in egg noodles and cook for 2-3 more minutes until noodles reach your preferred tenderness. Taste and adjust seasonings before serving hot.