Ingredients
1 tablespoon canola oil1/2 pound sliced fresh mushrooms1 large onion, chopped2 tablespoons all-purpose flour3 cups reduced-sodium chicken broth1/3 cup white wine or additional chicken broth1 tablespoon Dijon mustard4 cups uncooked whole wheat egg noodles2 cups cubed cooked chicken breast3/4 cup cubed fully cooked ham1/2 cup shredded Swiss cheese, divided1/2 cup reduced-fat sour cream1/4 teaspoon salt1/4 teaspoon pepper1 green onion, thinly sliced
Preparation
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.
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.
Remove from heat; stir in sour cream, salt and pepper. Sprinkle with green onion and remaining cheese.
