Layer the Meatballs: Place the 2 pounds of frozen meatballs into the bottom of a 5 to 6-quart slow cooker. Ensure they are spread out in an even layer.

Combine the Sauce: Pour both cans of condensed gravy and the 2 cups of beef broth over the meatballs. Stir gently to ensure the meatballs are well-coated.

Slow Cook: Cover the pot with a tight-fitting lid. Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. You want the meatballs to be piping hot and the sauce to be bubbling.

The Noodle Stage: About 30-40 minutes before you are ready to eat, uncover the slow cooker. Stir in the 12 oz of uncooked egg noodles. Press them down into the liquid as much as possible so they are submerged.

Final Simmer: Replace the lid and continue cooking on HIGH for 20 to 30 minutes. Check at the 15-minute mark and give it a quick stir to make sure the noodles aren't sticking to the bottom.

The Rest Period: Once the noodles are tender, turn the slow cooker to the "Warm" setting. Let the dish sit for 5-10 minutes. This allows the sauce to thicken significantly and "cling" to the noodles.

Serve: Garnish with fresh parsley and a crack of black pepper. Serve in deep bowls.