4 oz. uncooked linguine
                       1/4 lb. extra-lean ground beef
                       2 tablespoons all purpose flour
                       1/2 cup chicken broth*
                       1/2 cup skim milk
                       2 tablespoons chopped fresh parsley
                       1 ( 8-oz. ) can tomato sauce
                       1 tablespoon grated Romano cheese*

                       In nonstick large saucepan, cook linguine desired doneness as directed
                       on package. Drain; keep warm. In same saucepan, brown ground beef;
                       drain. Remove beef from saucepan; set aside. Combine flour, broth and
                       milk in same saucepan; cook and stir over medium heat until bubbly and
                       thickened. Stir in parsley, tomato sauce and cooked ground beef; cook
                       until thoroughly heated. Add cooked linguine; toss to coat. Sprinkle
                       with cheese 2 (1 1/2 cup) servings
                      *note: I used beef broth and parmesan cheese