12 oz uncooked whole wheat pasta, use whole-wheat egg noodles
1 spray(s) cooking spray
2 Tbsp fat-free margarine, divided
3 Tbsp vinegar, tarragon-flavored
1 pound(s) fresh mushroom(s), sliced (about 6 cups)
1 1/2 cup(s) fat free chicken broth
1 cup(s) fat free skim milk
4 tsp arrowroot powder
1 tsp dried thyme
1 tsp dried tarragon
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
1/4 cup(s) fat free sour cream
3 cup(s) (chopped) cooked skinless, boneless chicken breast(s), cut into bite-sized pieces
1 cup(s) frozen peas and carrots, thawed
3 tsp grated Parmesan cheese
Cook noodles according to package directions with added salt; drain and set aside.
Preheat oven to 375°F. Coat a 9 X 13-inch pan with cooking spray.
Heat 1 tablespoon of margarine and vinegar together in a large nonstick skillet over medium heat. Add mushrooms; cook until soft, stirring, about 5 minutes. Remove mushrooms and set aside.
Whisk broth, milk and arrowroot together in a medium-size saucepan until smooth. Stir in remaining tablespoon of margarine; set over medium heat. Cook, stirring with a wooden spoon, until thickened and boiling, about 8 minutes. Stir in thyme, tarragon, salt and pepper. Remove sauce from heat; stir in sour cream.
Combine cooked noodles, chicken, mushrooms, peas and carrots, and sauce together in a large bowl. Pour into prepared pan; sprinkle with grated topping. Bake until bubbling and hot, and top is starting to brown, about 20 minutes. Slice into 8 pieces and serve.