Creamed Chicken With Noodles

• 1 cup uncooked wide egg noodles
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried rubbed sage
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 1/4 cups 1% low-fat milk
• 1 tablespoon butter
• 1 (8-ounce) package pre-sliced mushrooms
• 1/2 cup chopped onion
• 1/2 cup thinly sliced celery
• 2 cups chopped cooked chicken breast
• 1 cup frozen green peas, thawed
• 1/4 cup chopped fresh flat-leaf parsley

1. Prepare pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine flour and next 4 ingredients in a large bowl. Slowly whisk in broth and milk.
3. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and celery; cook, stirring constantly, 6 minutes or until almost all liquid is absorbed and onion is tender. Stir in broth mixture; bring to a boil, reduce heat, and cook, stirring constantly, 4 minutes or until thick and bubbly. Add chicken and peas; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in parsley. Serve over hot cooked pasta.

egg noodles, allpurpose, salt, sage, thyme, pepper, chicken broth, milk, butter, mushrooms, onion, celery, chicken breast, frozen green peas, parsley

Taken from www.myrecipes.com/recipe/creamed-chicken-with-noodles (may not work)