2 c. cooked noodles
1 tbsp. parsley flakes
1 c. milk
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 (3 oz.) pkg. cream cheese, cut up
3 tsp. prepared mustard
6 slices boiled ham
1 can cooked & drained asparagus spears
Paprika

Combine noodles with parsley; mix lightly; set aside. Pour milk into 2 cup glass measure. Cook on 70 for 2 minutes or until heated through; set aside.

Place butter in another 2 cup glass measure. Cook on HI 30 seconds. Stir in flour; blend well. Cook on HI 1 minute. Briskly stir in warm milk, salt and pepper. Cook on HI 2 to 3 minutes, or until boiling and thickened, stirring once during cooking. Stir in cream cheese until melted. Pour half of sauce over noodles; stir to coat.

Spread noodle mixture in shallow 1 1/2 quart oblong or oval microproof dish. Spread mustard on each ham slice. Roll up 2 to 3 asparagus pears in each ham slice. Place ham rolls, seam side down over noodles. Pour remaining sauce over ham. Sprinkle with paprika. Cook on HI 4 to 5 minutes or until heated through. Let stand 2 minutes before serving. Serves 6.