Mix together chuck, pork, onion, eggs, salt and pepper, parsley and bread crumbs 'til fully blended. Keep your hands wet while shaping small meatballs. Place the meatballs in a covered glass bowl overnight. The next day, sauté the meatballs in hot oil; they should cook very fast, until they are light brown. Drain the meatballs. Place them in a greased casserole dish. Pour out the grease from the pan you used to sauté the meatballs. Return the pan to the stove, and turn the heat to medium. Mix together both cans of soup, undilluted, making sure to pick up the residue from the sautéd meatballs as you stir. When these ingredients are well-blended, pour over the meatballs. Bake the meatballs, with the lid on the casserole, for one hour at 350 degrees. Serve over wide egg noodles. Enjoy!