Prepare the noodles according to package direction to the al dente stage. (Note: Do not use “oven ready” noodles.) Drain and rinse the noodles in cold water.  Lay out noodles on wax paper. Evenly divide the filling between the noodles spreading it out along the noodles and then rolling them up. Place rollups seam side down in plastic containers. One rollup should equal one serving.

Heat broth and lemon juice.  Mix cornstarch with a bit of water. Make sure the mixture is smooth and gently add to the broth/lemon mixture. The result should be a very loose gravy. Remember it will finish thickening in the final cooking. Divide the gravy between the containers — there should be about 1/4 cup per rollup. This will make enough for 16 roll ups; if you have more just add enough water to make up the difference.

Let the containers sit in the refrigerator several hours to allow the flavors to meld. Then freeze.

Open one corner of the container to vent and cook in microwave on high for 5 minutes on high, allow to rest for 3 minutes.

Should you wish do make this for a dinner just put all of the rollups into a baking dish, pour sauce over top and bake covered at 350 for approximatly 30 minutes until heated through.