Chicken Cordon Bleu Stroganoff

• 1 tablespoon canola oil
• 1/2 pound sliced fresh mushrooms
• 1 large onion, chopped
• 2 tablespoons all-purpose flour
• 3 cups reduced-sodium chicken broth
• 1/3 cup white wine or additional chicken broth
• 1 tablespoon Dijon mustard
• 4 cups uncooked whole wheat egg noodles
• 2 cups cubed cooked chicken breast
• 3/4 cup cubed fully cooked ham
• 1/2 cup shredded Swiss cheese, divided
• 1/2 cup reduced-fat sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 green onion, thinly sliced

1. In a 6-qt. stockpot, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in flour until blended; gradually stir in broth, wine and mustard. Bring to a boil.
2. Add noodles; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until noodles are tender, stirring occasionally. Stir in chicken, ham and 1/4 cup cheese until cheese is melted.
3. Remove from heat; stir in sour cream, salt and pepper. Sprinkle with green onion and remaining cheese.

canola oil, mushrooms, onion, flour, chicken broth, white wine, mustard, whole wheat egg noodles, chicken breast, swiss cheese, sour cream, salt, pepper, green onion

Taken from www.tasteofhome.com/recipes/chicken-cordon-bleu-stroganoff/ (may not work)