Heat oven to 350°F. Mix ground veal, bread crumbs, mushrooms, egg, 2 Tbsp green onion, soy sauce, ginger and 1-1/2 tsp sesame oil lightly but thoroughly. Shape into 12 meatballs. Place in greased baking pan. Bake in 350°F oven 15 to 20 minutes to medium (160°F) doneness, until lightly browned and not pink in center.
Mix cornstarch mixture and bouillon granules in medium skillet. Cook and stir until thickened and bubbly. Stir in 1/2 tsp sesame oil. Add meatballs; stir gently to coat. Serve over noodles. Top with green onion.