Get a frying pan. Heat oil for 1 minute. Add onion and cook for two minutes.
Add the meatballs with 1 teaspoon salt and pepper. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce or Worcestershire.
Stir in the soup and add the broth. Continue to cook until it starts boiling.
Add in the egg noodles and cover. Cook for 10 minutes or until thickened.