Return all veal to saucepan. Add beef broth, wine or water, thyme, salt, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 45 minutes.
Halve any large fresh pearl onions. Stir fresh or frozen onions and mushrooms into veal mixture. Return to boiling; reduce heat. Cover and simmer for 15 minutes more or until onions and mushrooms are tender.
Combine evaporated skim milk, flour, and nutmeg. Add to veal mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 more minute. Remove from heat. Discard bay leaf. Stir in noodles and lemon juice. Makes 6 servings.