PREPARATION:

1. Preheat oven to 400°F. Spray broiler pan with nonstick cooking spray.
2. Combine beef, bread crumbs, green onion, 1 tablespoon mustard, lemon pepper and salt in small bowl. Shape into 8 meatballs. Place in single layer on prepared broiler pan. Bake, uncovered, 15 minutes or until no longer pink in centers.
3. Meanwhile, cook fettuccine according to package directions, omitting salt. Drain and keep warm.
4. Whisk together beef broth, remaining 1 teaspoon mustard and cornstarch in medium saucepan until smooth. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir about 1 tablespoon broth mixture into sour cream. Stir sour cream mixture into broth mixture in saucepan. Heat over low heat 1 minute. Do not boil. Remove from heat; stir in meatballs. Serve immediately.
5. Divide fettuccine between two serving plates; top with meatballs and sauce. Sprinkle with parsley, if desired.