Preheat oven to 350

Lightly spoon the flour into dry measuring cups, level with a knife. Combine the flour and sour cream in a med saucepan, stirring with a whisk. Add the milk, salt, black pepper, and chicken broth. Bring to a boil; reduce heat, and simmer for 2 min, stirring constantly. Remove from heat.

Place a large nonstick skillet over med-hi heat until hot. Add the wine and the next 4 ingredients (wine through mushrooms), and cook for 10 min or until the liquid almost evaporates.

Combine the cream sauce, chicken mixture, and pasta; spoon into a 13 x 9 in baking dish coated with cooking spray. Sprinkle with cheese; bake at 350 for 30 min.