MEATBALLS:

1 lb. lean ground beef
1 slice crumbled whole wheat bread
1 sm. onion, finely chopped
1 tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper

SAUCE:

3 tbsp. Gold Medal flour
1 tbsp. cornstarch
1 1/2 tsp. beef bouillon granules
1 c. water
1 c. skim milk
3 tbsp. chives, chopped
2 tbsp. Dijon mustard
1/4 tsp. pepper
1 tsp. lemon juice
3 c. hot cooked noodles

Mix meatball ingredients. Shape into 24 (1 1/4 inch) balls. Place on broiler rack sprayed with cooking spray. Bake uncovered at 400 degrees for 20 to 25 minutes or until no longer pink in center. Prepare Dijon sauce by mixing the first 3 ingredients and water in 2- quart saucepan. Add remaining ingredients. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Pour over meatballs in broiler pan. Serve over hot noodles.