You can use Fontina cheese for a more pronounced flavor.
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded Fontina or mozzarella cheese
1 cup (4 ounces) shredded Gruyere or Swiss cheese
1/2 cup grated Parmesan cheese
6 cups (10 ounces) uncooked egg noodles
3 tablespoons dry bread crumbs
1 tablespoon butter or margarine
Heat 2 tablespoons butter in 2-quart saucepan over low heat until melted. Blend
in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth
and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Stir in cheeses; keep warm over low heat.
Cook noodles as directed; drain. Alternate layers of noodles and cheese mixture
in ungreased 2-quart casserole. Stir bread crumbs and 1 tablespoon butter over medium
heat until crumbs are toasted; sprinkle over noodles.
Bake uncovered at 350 degrees F until bubbly, about 20 minutes.