Combine the dill, tarragon, minced onion, minced garlic, whole milk, and the egg in a large bowl. Whisk together until smooth.

Add the panko and mix until combined.

Add the ground chicken, salt, and pepper and mix with your hands until completely combined. If the mixture seems loose, add ¼ cup more panko. Mix until combined.

Roll the mixture into tablespoon-sized meatballs and transfer to a plate.

Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Once hot, add the meatballs in an even layer and cook for 3 minutes per side until golden brown. The meatballs are ready to be flipped when they release easily from the skillet, so you may need to cook them longer on the first side. Transfer to a plate. The meatballs do not need to be cooked through!

As the meatballs cook, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions. Drain, rinse, and set aside.

Add 2 teaspoons of extra virgin olive oil to the skillet and return the heat to medium. Add the sliced onion and sauté for 3 minutes. Add 1 teaspoon granulated sugar and continue sautéing for 6 to 8 minutes until softened and lightly browned.

Add the cabbage and a generous pinch of salt. Toss to combine and cook for 8 to 10 minutes until the cabbage softens.

Add the chicken stock and Dijon mustard to the skillet and bring to a boil.

Add the meatballs and reduce the heat to low. Simmer, uncovered, for 10 minutes. Taste and add salt and pepper.

Add the chopped dill and lemon juice to the meatballs and cabbage along with the cooked egg noodles. Toss to coat and simmer for 1 to 2 minutes. Taste and add salt and pepper.

Transfer the meatballs and egg noodles to a large serving bowl. Finish with more fresh dill. Enjoy!