Cook noodles. Rinse and drain. In large saucepot in hot margarine and oil, cook chicken until browned. Add onions and cook until tender. Add soup, mustard, milk, peas and pepper. Cook until internal temperature is 165 degrees F or higher for 15 seconds, about 15 minutes. Hold at 140 degrees F or higher. Portion using 6 oz ladle (3/4 cup) over 1 cup noodles.

 

Yields: 100 servings ( 6 oz or 3/4 chicken mixture and 1 cup noodles each).