1.00 Tsp Vegetable oil	-skinless
1.00 Onion, chopped	0.50 Cup Chicken stock
2.00 Garlic cloves, minced	2.00 Tbl Cornstarch
0.75 Tsp Salt	12.00 Oz 2% evaporated milk, Canned
0.75 Tsp Pepper	6.00 Oz 2% evaporated milk, Canned
0.75 Tsp thyme, Dried	5.00 Cup Broad egg noodles
1.00 Lb Small fresh mushrooms,	1.00 Cup peas, Frozen
-halve	1.00 Tbl Dijon mustard
1.00 Lb Chicken breasts, boneless,

[Evaporated milk amounts converted from metric 385mL and 160mL cans)

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.

Serve with Brussels sprouts and a shredded carrot salad.

4 servings for $14.62CDN [Nov 95]

Per Serving: about 570 calories, 49 g protein, 9 g fat, 72 g
carbohydrate, excellent source calcium and iron

Source: Canadian Living magazine, Nov 95 Presented in article "Hearty
& Healthy: Casseroles See The Light" Recipe by Canadian Living Test
Kitchen

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