chicken breasts, halved, boneless and skinless
Melt butter in skillet; cook chicken about 20 minutes, or until tender.
Drain vegetables and add liquid to pan juices with chicken broth.
Combine light cream and flour; add to liquid in pan.
Cook and stir until thickened; stir in mustard.
Heat vegetables and cooked noodles in a little of the sauce.
Heat chicken in remaining sauce and serve over vegetable mixture.