Ingredients for 4 servings:
1. 1 (14 1/2 ounce) can chicken broth
2. 1 1/2 tablespoons cornstarch
3. 1 1/2 tablespoons prepared mustard
4. 2 teaspoons dried dill weed
5. 2 tablespoons butter
6. 1 lb boneless skinless chicken breast, cut into bite size pieces
7. 1 cup diced onion
8. 4 cups hot cooked wide egg noodles
Directions:
1. In a bowl, combine chicken broth, cornstarch,mustard and dill weed; mix well and set aside.
2. Heat butter in large skillet; saute chicken and onion until lightly browned.
3. Slowly add chicken broth to chicken, stirring constantly over medium heat, bring mixture to a boil;Reduce heat and cook until slightly thickned.
4. Pour chicken mixture over hot cooked noodles and toss, serve.