In a medium-size mixing bowl, combine the ground meats, egg, milk-soaked bread and allspice. Season with salt and freshly ground black pepper, and mix everything up with your hands to evenly combine.
Using a spoon, small ice cream scoop or your hands, portion the meat mixture into walnut-sized balls. As you shape them, drop the meatballs into the pan of simmering gravy. Once all of them are in the pan, increase the heat to medium and simmer the meatballs in the gravy, stirring occasionally, until cooked through, about 10 minutes.
When the meatballs are cooked through, drop the egg noodles into the boiling water and cook to al dente according to package directions.
Stir the ground-up ginger snaps into the gravy with the meatballs, and cook to thicken up, about 1 minute. Stir 2 tablespoons of the jelly and the sour cream into the gravy and keep warm over low heat until the noodles are done.
Once the noodles are finished cooking, drain them and return them to the pot they were cooked in. Add the remaining two tablespoons butter and parsley to the pot and stir to melt the butter and evenly coat the noodles.
To serve, spoon some noodles into a serving dish and top them off with a scoop of meatballs and gravy. Sprinkle a handful of chopped pickles over the top and serve with your favorite salad alongside.