Preheat oven to 350 degrees.

Lightly spoon the flour into dry measuring cups; level with a knife.

Combine the flour and sour cream in a medium saucepan, stirring with a

whisk. Add the milk, salt, pepper, and chicken broth. Bring to a boil;

reduce heat and simmer for 2 minutes, stirring constantly. Remove from

heat.

Place a large nonstick skillet over medium-high heat until hot. Add the

wine and next 4 ingredients (wine through mushrooms), and cook for 10

minutes or until the liquid almost evaporates.

Combine the cream sauce, chicken mixture, and pasta; spoon into a 13x9-inch

baking dish coated with cooking spray. Sprinkle with cheese; bake at 350

degrees for 30 minutes.