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Chicken and Mushroom Stroganoff

    4 boneless, skinless chicken breast halves
    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 medium red onion, chopped
    8 ounces mushrooms, quartered
    1 to 1 1/2 cup chicken broth
    2 tablespoons prepared coarse-grain mustard
    1/2 cup sour cream
    3 tablespoons chopped fresh parsley
    2 cups cooked egg noodles

In large non-stick fry pan, melt butter over high heat. Place flour
in pie pan; add chicken and turn to coat well. Place chicken in fry
pan and cook, turning about 5 minutes to brown well on both sides.
Stir in onions, mushrooms and any unused flour. Reduce heat to medium
and cook, stirring, until onion is golden brown, about 5 minutes.
In small bowl, whisk together chicken broth and mustard. Pour mixture
into fry pan and stir. Bring to boil, reduce heat to simmer and cook
about 5 minutes. Stir in sour cream and parsley and simmer for 2
additional minutes. Season with salt and pepper to taste and serve
over egg noodles.

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