While sauce is simmering, cook the meatballs.
In a large bowl, combine the ground chicken, beaten egg, parmesan cheese, parsley, salt, and pepper. Mix together until just combined.
In a medium bowl, combine the milk, breadcrumbs, garlic, and onion.
Add milk mixture to the meat mixture being careful not to overwork ingredients.
Form into 1-inch meatballs, greasing hands before starting to keep the meat from sticking, and place on a parchment-lined baking sheet.
Place in preheated oven and roast until the outsides are browned and they read 165°F on a meat thermometer (about 25 minutes).
Prepare noodles according to package directions. Drain water and place noodles back into the pan. Drizzle with olive oil, toss to coat, and cover until ready to plate the dish.
When the baked meatballs are done, add to the spaghetti sauce. Toss to coat.
Serve over cooked noodles.