Finely grate the courgette, squeeze out thoroughly in a sieve, place in a bowl. Tear off the parsley leaves, chop finely.
Add the chicken mince, breadcrumbs and cheese to the courgette, season with salt, mix. Knead the mixture well by hand until the ingredients form a compact mass. Shape the mixture into 32 balls, place on a plate.
Cook the noodles in boiling salted water until just al dente, drain, reserve approx. 100 ml of the cooking water and set aside.
Peel and finely chop the onion. Heat the oil in a frying pan. Fry the mince balls in batches for approx. 6 mins. all over. Remove, reduce the heat, sauté the onion for approx. 3 mins., pour in the reserved cooking water, loosen any bits that have stuck to the pan, simmer for approx. 3 mins. Pour in the cream, bring to the boil. Reduce the heat, return the mince balls to the pan along with the spinach and peas, reduce for approx. 5 mins. Add the noodles to the sauce, mix, heat through, season. Tear the parsley leaves over the top.