4 cups cooked egg noodles (approx. 3 cups uncooked)
1 teaspoon olive oil
1 medium onion, chopped
1 pound mushrooms, quartered (approx. 4 cups)
2 tablespoons flour
1 cup white wine
3 tablespoons Dijon-style mustard
1 cup reduced sodium chicken broth
8 ounces smoked lean ham steak, cut into strips
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon black pepper and salt to taste

Prepare noodles according to package directions. Heat oil in large saucepan over medium heat until hot. Add onion and saute until transparent. Add mushrooms and continue cooking for 6-8 minutes or until tender. Reduce heat to low and stir in flour. Stir over low heat for 2-3 minutes. Add wine, mustard and chicken broth and mix well. Bring sauce to boil over medium heat. Stir in ham, rosemary, salt and pepper then cover and simmer until heated through. Pour sauce over hot noodles and toss to coat.

Makes 4 Servings
Serving Size: 8 ounces noodles and 6 ounces sauce