Veal Meatballs Stroganoff

1 box (10 oz) spaetzle
1 1/2 pounds ground veal (or beef)
1/2 cup plain dry bread crumbs
2 eggs
2 Tbls dried onion flakes
1 tsp dried thyme
3/4 tsp salt
1/4 tsp pepper
2 Tbls unsalted butter
3 Tbls flour
2 cups beef broth
1 can (4 oz) sliced mushroom, drained
2/3 cup sour cream
1 Tbsp Dijon mustard
1/4 cup chopped parsley

1. Prepare spaetzle following package directions. Drain
2. Meanwhile, in a large bowl, mix together the veal, bread crumbs, eggs, onion flakes, thyme, salt and pepper. Form into 24 meatballs, about 2 Tbsp each. Coat a 9 x 13 inch baking dish with non-stick cooking spray. Add meatballs to dish and cover with plastic wrap. Microwave covered, on high 5 minutes.
3. Melt butter in a large nonstick skillet. Add the flour and cook 1 minute. Whisk in broth and simmer one miute. Add meatballs and mushrooms. Cover and simmer 8 minutes, stirring halfway through cooking.
4. Over low heat, stir in the sour cream, mustard, and the parsley. Heat through. Serve the meatballs over the cooked spaetzle.