Ingredients

• 8 ounces whole-wheat egg noodles

• 1 14-ounce can reduced-sodium chicken broth

• 1 pound boneless, skinless chicken breasts, trimmed, cut into 3/4-inch pieces

• 1 14- to 16-ounce package frozen broccoli florets, thawed and chopped, if desired

• 1 ½ cups skim milk

• ½ cup reduced-fat mayonnaise

• 3 tablespoons all-purpose flour

• 1 ½ teaspoons dry mustard

• ½ teaspoon garlic powder

• ¼ teaspoon salt

• ¼ teaspoon freshly ground pepper

• 1 1/2 cups shredded Colby-Jack or Cheddar cheese