1/2 lb yolk-free egg noodles
3 tablespoons flour
1 cup reduced sodium chicken broth
1 diced onion
2 cups nonfat milk
1/2 tablespoon Dijon mustard
1 tablespoon fresh tarragon
1 (10 ounce) package frozen peas (I used green beans since the hubby hates peas)
2 cups chopped chicken
1/2 cup reduced-fat cheddar cheese
Preheat oven top 350 degrees. Spray a 11x13 baking dish with nonstick spray.
Cook the noodles per package directions drain and set aside.
Meanwhile, whisk the flour and 1/2 cup of the broth in a small bowl until the flour dissolves.
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 3 minute Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer. Whisk in the flour mixture; cook stirring constantly, until the sauce bubbles and thickness, about 3 minute Stir in the mustard and tarragon.
Mix the peas and chicken in with sauce.
Pour noodles into a 11x13 baking dish then top with sauce mixture. Stir the mixture together then top with cheese.
Bake Until bubbling and golden brown about 40 minute.
Let stand for 5 min then serve.