Hungarian Goulash Casserole

1 pound ground pork
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 cup reduced-fat sour cream, divided
1 tablespoon cornstarch
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
1 cup milk
1 teaspoon sweet Hungarian paprika
1 package (12 ounces) egg noodles, cooked and drained
2 teaspoons minced fresh dill (optional)

1. Preheat oven to 325 F. Spray 13x9-inch casserole dish with nonstick cooking spray.
2. Combine pork, salt, nutmeg and pepper in bowl. Shape into 1-inch meatballs. Heat oil in large skillet over medium-high heat. Add meatballs. Cook 10 minutes or until browned on all sides and no longer pink in centers. Remove meatballs from skillet; discard drippings.
3. Stir together 1/4 cup sour cream and cornstarch in small bowl. Spoon into same skillet. Add remaining 3/4 cup sour cream, soup, milk and paprika. Stir until smooth.
4. Spoon cooked noodles into prepared dish. Arrange meatballs over noodles and cover with sauce. Bake 20 minutes or until hot. Sprinkle with dill, if desired.