Dijon Chicken

Heat olive oil and saute chickenstrips and garlicfor 7 or 8 minutes until chicken is no longer pink. Meanwhile, add egg noodles to boiling water, boil for 6 minutes. Meanwhile, wash asparagus and trim off stock ends, cut diagonally into 1 1/2" slices, add to the pot of boiling noodles. You want to cook the fresh asparagus for only about 3 minutes, so adding it to the noodles just before they are done, is perfect timing. Add 1 can drained mushrooms to chicken mixture and cook 1 minute. Meanwhile, mix together the Dijon mustard and light sour cream, or yogurt, add to bubbling chicken and mushrooms. When the noodles and asparagus are done, drain and transfer to a serving dish. Serve the Creamy Chicken Dijon over the noodles with asparagus, and place sliced tomatoes, cucumbers and a fresh fruit cup on the side.