Ww 7 Point Chicken Noodle Casserole

• 1/2 lb yolk-free egg noodles
• 3 tablespoons all-purpose flour
• 1 cup reduced-sodium chicken broth
• 2 teaspoons grapeseed oil
• 1 diced onion
• 2 cups nonfat milk
• 1/2 tablespoon Dijon mustard
• 1 tablespoon fresh tarragon
• 1 (10 ounce) package frozen peas
• 2 cups chopped chicken
• 1/2 cup reduced-fat cheddar cheese

1. Preheat oven top 350 degrees. Spray a 2 quart high sided baking dish with nonstick spray.
2. cook the noodles per package directions drain and set aside.
3. meanwhile, whisk the flour and 1/2 cup of the broth in a small bowl until the flour dissolves.
4. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 3 minute Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer. Whisk in the flour mixture; cook stirring constantly, until the sauce bubbles and thicknes, about 3 minute Stir in the mustard and tarragon.
5. Mix the peas and chicken in with sauce.
6. pour noodles into baking dish then top with sauce mixture. Stir the mixture together then top with cheese.
7. Bake Until bubbling and golden brown abour 40 minute.
8. Let stand for 5 min then serve.

egg noodles, allpurpose, chicken broth, grapeseed oil, onion, nonfat milk, dijon mustard, tarragon, frozen peas, chicken, cheddar cheese

Taken from www.food.com/recipe/ww-7-point-chicken-noodle-casserole-298193 (may not work)