Lightly grease a 9×13 inch baking pan. Set aside.
For the Meat Sauce : In a large pot, melt the butter over medium heat. Add in the onion and ground beef, and cook until the ground beef is no longer pink. Drain the fat and return to heat. Add in the tomato sauce, salt, pepper, wine, cinnamon and nutmeg, and mix until combined. Simmer uncovered for about 15 minutes. Remove from heat and set aside
For the White Sauce : Melt the butter in a small saucepan over medium heat. Mix in the flour, salt and pepper. Stir in the milk until it boils and thickens. Stir in the cheese and mustard. Add in the chicken broth. In a small bowl, stir some white sauce into the egg then stir all the egg into the sauce. Remove from heat and set aside.
For the Macaroni Layer : In a medium saucepan, boil the macaroni in the water and salt until cooked. Drain. In a small bowl, beat together the eggs, butter and 1/2 cup Parmesan cheese. Stir the mixture briskly into the macaroni.
Preheat the oven to 350˚F.
Assemble in layers in the prepared pan in the following order: two thirds macaroni, meat sauce, one third macaroni and white sauce. Top with the 1/2 cup Parmesan.
Bake uncovered in the preheated oven for 45-50 minutes until top in well browned.