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.