1 teaspoon vegetable oil
1 onion, chopped
2 garlic cloves, minced
3/4 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon dried thyme
1 lb small fresh mushrooms, halved
1 lb chicken breasts, boneless, skinless
1/2 cup chicken stock
2 tablespoon cornstarch
12 oz canned 2% evaporated milk
6 oz canned 2% evaporated milk
5 cup broad egg noodles
1 cup frozen peas
1 tablespoon dijon mustard
In large nonstick skillet, heat oil over medium heat; cook onion, garlic, salt, pepper and thyme, stirring, for about 5 minutes or until onions are softened. Add mushrooms; cook over high heat, stirring, for about 5 minutes or until browned.
Meanwhile, cut chicken into bite-size pieces; stir into skillet. Cook, stirring, for about 4 minutes or until no longer pink inside. Scrape chicken mixture into bowl; set aside.
In small bowl, whisk together stock and cornstarch; pour into skillet along with both cans evaporated milk. Cook over medium heat, stirring, for about 5 minutes or until thickened.
Meanwhile, in large pot of boiling salted water, cook noodles for about 5 minutes or until almost tender. Drain well; return to pot. Add reserved chicken mixture, milk sauce, peas and mustard; stir gently to coat noodles. Pour into greased 8-inch square baking dish. cover with greased foil; bake in 375F 190C oven for about 30 minutes or until heated through.