On a work surface, cut each noodle in half horizontally and then vertically to get four equal rectangles from each noodle. Place about 2 tbsp of the meat mixture along the short side of each rectangle. With a pastry brush, brush the empty side of each rectangle with the egg wash. Tightly roll each rectangle to seal in the filling. The cannelloni can be frozen at this step, if needed. Place the cannelloni, seam-side down, in a large, high-sided skillet.