In a large bowl, combine panko and milk. Let sit 2 minutes until absorbed. Add beef, pork, egg, garlic, oregano, salt, and pepper. Gently mix with your hands until just combined - do not overwork or meatballs will be tough.

Wet your hands and roll mixture into 16 meatballs, about 1.5 inches each. Place on a plate as you go.

Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer and cook 6-8 minutes, turning occasionally, until browned on all sides. They will not be cooked through yet.

Pour marinara around and over meatballs. Reduce heat to medium-low, cover, and simmer 15 minutes, gently turning meatballs once, until cooked through and sauce is bubbling.

While meatballs simmer, bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente, usually 6-7 minutes. Reserve 0.5 cup pasta water, then drain.

Return noodles to the pot over low heat. Add 2 tablespoons butter and half the Parmesan. Toss until butter melts and cheese coats the noodles, adding splashes of pasta water if needed for a silky texture.

Divide noodles among shallow bowls. Top with meatballs and sauce. Scatter remaining Parmesan and parsley over top. Serve immediately with extra cheese at the table.