1 pkg. noodles (not more than 16 oz. uncooked)
1 lb. ground beef or turkey
1 sm. onion, minced
1 egg
1/2 c. dried bread crumbs
1/2 tsp. ground sage
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. salad oil
1/4 c. flour
1 1/2 tsp. dry mustard
2 (13-14 oz.) cans beef broth
2 c. milk
1/4 c. grated Parmesan cheese

Cook and drain noodles.

In large bowl mix ground beef, onion, egg, bread crumbs, sage, salt and pepper. Shape into 1 inch meatballs. Brown on all sides in a skillet with 3 tablespoons salad oil. Remove meatballs to 3 quart baking dish. Add cooked noodles and toss. Set aside.

Into drippings in skillet stir flour and mustard. Cook 1 minute. Gradually stir in beef broth and milk. Cook until sauce boils and thickens, stirring constantly. Stir in cheese. Pour over meatballs mixture. Cover and bake 20 minutes at 350 degrees until sauce is hot and bubbly and meatballs are cooked. Serves 6.