Chicken & Mushrooms in Garlic White Wine Sauce

1. Cook noodles according to package directions, omitting salt and fat. Drain and keep warm. 2. Cut chicken into 1 inch pieces. Place chicken breast halves in a shallow dish. Combine 1 Tbsp flour, 1/4 tsp salt and 1/8 tsp pepper; stirring well with a whisk. Sprinkle flour mixture over chicken and toss to coat. 3. Heat 1 Tbsp oil in a large nonstick skillet over medium high heat. Add chicken to pan; saute 4 minutes or until browned. Remove chicken from pan. Add remaining 1 Tbsp oil to pan. Add garlic, tarragon, and mushrooms to pan; saute for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan, cook 1 minute. Stir in remaining 1 Tbsp flour, cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 tsp salt and remaining 1/8 tsp pepper; cook 1 minute or until slightly thick, stirring frequently. 4. Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles , cook 1minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates, top each serving with 1 Tbsp cheese. NOTE: Use full 14 oz can of chicken broth and 1/2 to 1 tablespoon more of flour; can used dried or fresh minced garlic instead of liquid garlic.