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.