1/2 lb yolk-free egg noodles
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
2 teaspoons grapeseed oil
1 diced onion
2 cups nonfat milk
1/2 tablespoon Dijon mustard
1 tablespoon fresh tarragon
1 (10 ounce) package frozen peas
2 cups chopped chicken
1/2 cup reduced-fat cheddar cheese

1 Preheat oven top 350 degrees. Spray a 2 quart high sided baking dish with nonstick spray.
2 cook the noodles per package directions drain and set aside.
3 meanwhile, whisk the flour and 1/2 cup of the broth in a small bowl until the flour dissolves.
4 Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 3 minute Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer. Whisk in the flour mixture; cook stirring constantly, until the sauce bubbles and thicknes, about 3 minute Stir in the mustard and tarragon.
5 Mix the peas and chicken in with sauce.
6 pour noodles into baking dish then top with sauce mixture. Stir the mixture together then top with cheese.
7 Bake Until bubbling and golden brown abour 40 minute.
8 Let stand for 5 min then serve.