Combine 2/3 c. evaporated milk, onion, bread crumbs, salt, allspice and pepper.
Add meat and mix gently but well. Chill. Gently shape into into 1” balls.
Brown in butter in large skillet.
Dissolve bouillon cubes in boiling water.
Pour over meatballs and bring to boil over medium heat.
Cover; simmer 15 minutes.
Meanwhile, blend together cold water and flour.
Remove meatballs from skillet.
Skim fat off and reserve juices.
Stir 1 C. evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered over low heat, stirring until sauce thickens.
Return meatballs to skillet; stir in lemon juice.
Add sour cream and/or Worcestershire Sauce, if desired.
Serve over cooked egg noodles that have been tossed with butter and poppy seeds.
