Ingredients:
1 (14 1/2 ounce) cans chicken broth
1 1/2 tablespoons cornstarch
1 1/2 tablespoons prepared mustard
2 teaspoons dried dill weed
2 tablespoons butter
1 lb boneless skinless chicken breasts, cut into bite size pieces
1 cup diced onions
4 cups hot cooked wide egg noodles
Directions:
In a bowl, combine chicken broth, cornstarch,mustard and dill weed; mix well and set aside.
Heat butter in large skillet; saute chicken and onion until lightly browned.
Slowly add chicken broth to chicken, stirring constantly over medium heat, bring mixture to a boil;Reduce heat and cook until slightly thickned.
Pour chicken mixture over hot cooked noodles and toss, serve.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.