Instructions: [Evaporated milk amounts converted from metric 385mL and 160mL cans)

In large nonstick skillet, heat oil over medium heat; cook onion, garlic, salt, pepper and thyme, stirring, for about 5 minutes or until onions are softened. Add mushrooms; cook over high heat, stirring, for about 5 minutes or until browned.

Meanwhile, cut chicken into bite-size pieces; stir into skillet. Cook, stirring, for about 4 minutes or until no longer pink inside. Scrape chicken mixture into bowl; set aside.

In small bowl, whisk together stock and cornstarch; pour into skillet along with both cans evaporated milk. Cook over medium heat, stirring, for about 5 minutes or until thickened.

Meanwhile, in large pot of boiling salted water, cook noodles for about 5 minutes or until almost tender. Drain well; return to pot.

Add reserved chicken mixture, milk sauce, peas and mustard; stir gently to coat noodles. Pour into greased 8-inch square baking dish.

cover with greased foil; bake in 375F 190C oven for about 30 minutes or until heated through.

Serve with Brussels sprouts and a shredded carrot salad.

Kitchen

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