PREHEAT oven to 325°F. Pound steak 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 steak, with all pieces laying in rows parallel to the short ends of steak. Roll up steak, starting at one of the short ends; tie with kitchen string to secure. Sprinkle with pepper.
HEAT oil in medium skillet on medium-high heat. Add steak; cook until browned on all sides, turning occasionally. Remove steak from skillet, reserving drippings in skillet. Place steak 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 steak. Cover.
BAKE 1 hour to 1 hour 30 min. or until steak is cooked through. Let stand 10 min. before cutting into slices. Serve over the noodles topped with the sauce.
