Instructions: In a large nonstick frypan, place butter and melt over high heat. In a shallow dish, place flour; add chicken and turn to coat well. Place chicken in frypan and cook, turning, about 5 minutes to brown on both sides. Stir in onion, mushrooms and any unused flour. Reduce heat to medium and cook, stirring, about 5 minutes or until onion is golden brown. In small bowl, whisk together chicken broth and mustard; pour mixture into frypan and stir. Bring to a boil, reduce heat to simmer and cook about 5 minutes more or until fork can be inserted in chicken with ease. Stir in sour cream and parsley; simmer an additional 2 minutes. Serve over egg noodles.

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