Chicken and Broccoli Noodles Dijon

Taken from Pa Dutch broad egg noodles package
Makes 8 1-cup servings
Prep time: 20 minutes

8 ounces noodles
1 16 ounce pkg frozen broccoli cuts
1/2 pound skinless, boneless chicken , cut into strips
1 cup water
2 T Dijon style mustard
1 T flour
1 T lemon juice
2 tsp chicken flavored bouillon
1/2 c light sour cream (try without this)

In large pot, cook noodles in 2 quarts water for 3-4 minutes, then continue while
adding broccoli to the water for 4 more minutes of cooking time. Drain noodles and broccoli in colander.
Coat a large skillet with cooking spray. Over medium heat cook and stir the chicken for 5 minutes or until browned.
In a small bowl, combine water, mustard, flour, lemon juice and bouillon; mix well.
Add mixture to skillet; cook and stir until thickened and bubbly.
Stir in (sour cream) noodles and broccoli; heat through (do not boil). Serve.

Nutrition per serving: 180 calories, 3 g fat, 25 g carbs, 400 mg sodium