Heat oven to 325F.

Pound meat with meat mallet or rolling pin to 10x8-inch rectangle; spread with mustard. Top with single layer of bacon slices. Arrange carrots and beans in single layer on meat, with all pieces laying in rows parallel to the short ends of meat. Roll up meat, starting at one of the short ends; tie with kitchen string to secure. Sprinkle pepper over meat.

Brown the rolls in oil in medium skillet on medium-high heat. Remove meat from skillet, reserving drippings in skillet. Place meat in 12x8-inch baking dish. Add flour to drippings in skillet; stir with wire whisk until well blended. Gradually add broth and wine, stirring until well blended. Cook on medium heat until thickened, stirring constantly; pour over meat. Cover.

Bake for 1 hour to 1 hour 30 minutes or until meat is cooked through. Let stand 10 minutes before slicing. Serve over noodles.