To a food processor, add 1 lb skinless Atlantic salmon and pulse until it forms a paste. Transfer to a large mixing bowl.
To the large mixing bowl with the salmon paste, add 1 large egg, 3 tbsp chopped dill, 1/2 cup panko breadcrumbs, 1 tsp dijon mustard, zest from 1 lemon, 1/2 tsp white pepper, and 1 tsp Diamond Crystal kosher salt. Use a rubber spatula or your hands to mix until thoroughly combined.
Optionally rub your hands with a small amount of oil to prevent sticking. Then roll the salmon meatball mixture into roughly 12 evenly sized balls. The mixture may feel a bit loose and may have a hard time forming a sphere. In which case you may opt to let them sit in the fridge for 10-15 minutes to firm up.
To a large pan or pot, heat 2-3 tbsp neutral oil over medium heat and sear the meatballs on each side until golden and cooked through. The meatballs will cook quickly, so err on the side of undercooking rather than overcooking. Once seared, remove and set aside.
Meanwhile, boil the 6 oz wide egg noodles until al dente, reserving about 1/2 cup pasta water. Drain and set noodles aside.
In a pot over low-medium heat, melt 2 tbsp salted butter. Then mix in 1/3 cup sour cream and juice of 1/2 lemon. Mix until smooth, adding splashes of pasta water periodically. Add the cooked and drained egg noodles and stir until coated. Again, add pasta water as needed until fully coated. Fold in 2-3 tbsp fresh chopped dill until evenly dispersed in the pasta. Taste and add kosher salt to your liking.
Serve the dilly egg noodles with 3-4 salmon balls on top of each serving. Garnish with any remaining chopped dill and a lemon wedge on the side.