Preheat the oven to 400ºF. Lightly grease a baking sheet with neutral oil.

Add the minced garlic, shallot, and dill to a large bowl. Add the egg, mayonnaise, onion powder, and crushed red pepper. Whisk until smooth. Add the panko and stir to combine. Let stand for 5 to 10 minutes to soften the panko.

Add the chicken to the bowl with 1 teaspoon salt. Use your hands to combine the mixture; be careful not to overwork the chicken.

Roll the mixture into tablespoon-sized meatballs and arrange on the prepared baking sheet. The mixture should yield about 18 meatballs.

Transfer the meatballs to the oven for 20 minutes, flipping once midway through cooking.

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain, rinse, and set aside.

Combine the sour cream with dill, onion powder, and dry chives. Set aside.

Add the chicken broth to a wide pot or large skillet. Turn the heat to medium-low. Once the broth begins to bubble, turn the heat down to low. Carefully add the sour cream mixture to the warm broth and whisk to incorporate. Simmer over gentle heat, whisking occasionally, until warmed through. Be careful not to heat the mixture too vigorously, or the sour cream will separate. Taste and add salt and pepper.

Remove the meatballs from the oven and transfer them to the warm sauce with the cooked egg noodles. Toss gently to coat. Taste and add more salt if needed. Turn off the heat.

Spoon the meatballs and noodles onto a large serving platter. Garnish with more dill. Enjoy!