INGREDIENTS
1 lb
skinless boneless chicken breasts
1 serving
ground pepper
1 cup
reduced sodium chicken broth
1 tbsp
worcestershire sauce
1 large
yellow onion
1
garlic clove
8 oz
mushrooms
1 tsp
dijon mustard
1/4 cup
rice-wine vinegar
3 tbsps
flour
1
bay leaf
4 cups
egg noodles
1/4 cup
low-fat yogurt
1 serving
fresh parsley