In large non-stick frying pan, melt butter over high heat. Place flour in pie pan; add chicken and turn to coat well. Place chicken in frying pan and cook, turning about 5 minutes to brown well on both sides. Stir in onions, mushrooms and any unused flour. Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.

In small bowl, whisk together chicken broth and mustard. Pour mixture into frying pan and stir. Bring to boil, reduce heat to simmer and cook about 5 minutes. Stir in sour cream and parsley and simmer for 2 additional minutes. Season with salt and pepper to taste and serve.

Serve over egg noodles

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