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Combine geef, bread crumbs, onion powder, salt and egg; mix well. Shape into 36 meatballs. Heat oil in skillet coated with Pam. Add meatballs and cook until browned on all sides; drain well. Combine chickern broth, water, ketchup, and remaining salt; add to skillet. Bring to a boil; stir in noodles, making sure they're covered by liquid. Reduce heat, cover and simmer 10-15 minutes or until noodles are done. Stir in sour cream and cheese.
Cook until thoroughly heated and mixture thickens about 5 minutes.
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