Creamy Chicken Noodle Casserole

1 tsp vegetable oil
1 onion, chopped
2 garlic cloves, minced
3/4 tsp salt
3/4 tsp pepper
3/4 tsp dried thyme
1 lb small fresh mushrooms, halved
1 lb chicken breasts, boneless, skinless
1/2 cup chicken stock
2 Tbsp Cornstarch
1 (12 oz) can evaporated milk
1 (6 oz) can evaporated milk
5 cup broad egg noodles
1 cup frozen peas
1 Tbsp Dijon mustard

In large nonstick skillet, heat oil over medium heat; cook onion, garlic, salt,
pepper and thyme, stirring, for about 5 minutes or until onions are softened.
Add mushrooms; cook over high heat, stirring, for about 5 minutes or until
browned.
Meanwhile, cut chicken into bite-size pieces; stir into skillet. Cook, stirring,
for about 4 minutes or until no longer pink inside. Scrape chicken mixture into
bowl; set aside.
In small bowl, whisk together stock and cornstarch; pour into skillet along with
both cans evaporated milk. Cook over medium heat, stirring, for about 5 minutes
or until thickened.
Meanwhile, in large pot of boiling salted water, cook noodles for about 5 minutes
or until almost tender. Drain well; return to pot. Add reserved chicken mixture,
milk sauce, peas and mustard; stir gently to coat noodles. Pour into greased
8-inch square baking dish. Cover with greased foil; bake in 375 F oven for about
30 minutes or until heated through.

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