4 oz uncooked wide egg noodles 1 pound skinless, boneless chicken breast halves 2 tablespoons all-purpose flour, divided 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper; divided 2 tablespoons olive oil, divided 1 tablespoon minced fresh garlic 1 (8oz)package presliced exotic mushroom blend (such as shiitake, cremini, and oyster) 1/2 cup dry white wine 1/2 cup fat-free, lower-sodium chicken broth 1 teaspoon chopped fresh tarragon 1 oz parmesan cheese, shaved (about 1/4 cup)

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
Cut chicken into 1-inch pieces. Place chicken pieces in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Sprinkle flour mixture over chicken; toss to coat.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 4 minutes, turning to brown on all sides. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic and mushrooms; cook 3 minutes or until liquid evaporates. Add wine; cook 1 minute. Add remaining 1 tablespoon flour; cook 1 minutes, stirring constantly. Add broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
Return chicken to pan; cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles and tarragon; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon parmesan cheese.