In skillet, in 1 TABLESPOON hot margarine, cook chicken 1 minutes
or until browned. Remove.
In remaining 1 TABLESPOON hot margarine, cook broccoli and
mushrooms until tender and liquid is evaporated, stirring often.
Stir in soup, milk and mustard. Heat to boiling. Return chicken to
skillet. Cover; cook over low heat 5 minutes or until chicken is no
longer pink, stirring occasionally. Serve with noodles.