2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
1 c. shredded Fontina or Mozzarella cheese (4 oz.)
1 c. shredded Gruyere or Swiss cheese (4 oz.)
1/2 c. grated Parmesan cheese
10 oz. (6 c.) uncooked egg noodles
3 tbsp. dry bread crumbs
1 tbsp. butter

Heat 2 tablespoons butter in 2 quart saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses; keep warm over low heat.

Cook noodles as directed on package; drain. Alternate layers of noodles and sauce mixture in ungreased 2 quart casserole. Stir bread crumbs and 1 tablespoon butter over medium heat until crumbs are toasted; sprinkle over noodles. Cook, uncovered in 350 degree oven until bubbly, about 20 minutes. 8 servings.