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1
Preheat oven to 350.
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2
Cook noodles in salted, boiling water until just tender. Drain and place in large bowl of cold water and drain on paper towels.
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3
Cook ground meat in microwave until done. Mix cooked meat and breading mix from meatloaf mixture until well blended.
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4
Spread meat mixture in thin layer on noodles and roll up jelly roll fashion (don't roll too tightly).
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5
Spread all of sauce over bottom of 9/13 baking dish and arrange roll ups, seam side down on sauce.
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6
Cover with foil and bake 30 minutes at 350*.
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7
Meanwhile, scald milk and bayleaf (I use microwave). Let stand 5 minutes and remove leaf.
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8
Melt butter in medium sauce pan, stir in flour, and cook stirring constantly with wooded spoon until mixture bubbles.
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9
Stir in scalded milk, instant chicken broth, salt, pepper and nutmeg.
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10
Continue cooking and stirring until sauce thickens and bubbles (about 3 minutes), and remove from stove.
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11
After rollups have baked 30 minutes, remove foil and spoon bechamel sauce over top and sprinkle with parmesan cheese.
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12
Bake 10 minutes more or until bubbly hot and sauce is golden.
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13
It's not nearly as hard to make as it sounds, and the results are wonderful! All you need to round out the meal is a salad, and garlic bread if desired.
